Yield: 16 muffins
Ingredients:
2 cups organic unbleached flour
2 teaspoons baking powder
3/4 cup sucanat
1/2 cup butter, cold, cut into cubes
1 egg
1 cup organic heavy cream
1 teaspoon vanilla
1 1/4 cup strawberries, diced
1 1/2 tablespoons balsamic vinegar
Powdered sugar
Instructions:
Preheat oven to 350°F. Line 16 muffin cups with paper liners.
In a small bowl combine the strawberries and the balsamic. Set aside.
In the bowl of a food processor, pulse the flour, baking powder, and sugar. Add the butter and pulse until the mixture resembles coarse meal.
Combine the egg, cream and vanilla, whisk and add to the flour mixture. Pulse a few times until the mixture JUST comes together. Don’t over mix.
Drain the berries of most of it’s liquid and add to the batter. mix by hand until the strawberries are embedded into the dough.
Scoop into the prepared muffin tins (I use a 1/2 cup ice cream scooper).
Bake for 25-30 minutes. they are ready when a toothpick inserted into the center comes out clean with a little bit of crumbs on them.
Let cool completely and then dust with powdered sugar.
- Recipe courtesy of The Urban Baker.