Recipe: Strawberry Cornmeal Muffin Cakes

Ingredients
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

Preparation
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.

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