| 1 1/4 cups | Flour |
| 1 tsp | Baking powder |
| | Generous pinch of salt |
| 1/2 cup | Butter softened |
| 2 cups | Powdered sugar |
| 2 | Eggs |
| 1/2 cup | Milk |
| 1/2 cup | Corn meal |
| 1 tsp | Sugar |
| 2 pint | Baskets fresh California Strawberries, stemmed and halved |
Heat oven to 350 degrees.
Grease and flour 12 muffin cups or 6 (6 oz) custard cups.
Mix together flour, baking powder and salt; set aside.
In a mixer bowl cream butter. Gradually beat in powdered sugar, scraping bowl as needed, until mixture is fluffy. Beat in eggs one at a time. Beat in dry ingredients and milk alternately, to blend thoroughly. Blend in corn meal.
Spoon batter into prepared cups.
Bake in 350 degree oven about 30 minutes until springy to the touch and pick inserted into center comes out clean; cool 5 minutes. Turn out onto rack to cool completely.
Beat cream and sugar to form soft peaks. Serve muffins topped with cream and strawberries. Arrange in serving bowl; spoon into individual dishes.
Yield: 12 medium or 6 large desserts.
Recipes and Photos provided courtesy of the California Strawberry Commission. Copyright 2004 California Strawberry Commission. All rights reserved.