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Categories:Viewed: 54 - Published at: 6 months ago
Ingredients
- Cooking spray, for the pan
- 1 8 .5-ounce package corn muffin mix
- 1/4 cup all-purpose flour
- 2 teaspoons finely grated lemon zest
- 1 teaspoon vanilla extract
- 1 cup chopped strawberries
- 2 tablespoons strawberry preserves
- 3/4 cup heavy cream
- 2 tablespoons confectioners' sugar
Method
- Preheat the oven to 375 degrees F. Lightly coat a 6-cup muffin pan with cooking spray.
- Prepare the corn muffin batter as the label directs, then stir in the flour, lemon zest and vanilla.
- Divide the batter evenly among the muffin cups.
- Bake until the edges are set and the centers are soft but not wet, 10 to 12 minutes.
- Meanwhile, toss the strawberries and strawberry preserves in a bowl and set aside.
- Remove the corn cakes from the oven.
- Gently press the back of a teaspoon into the center of each to make an indentation about one-third of the way into the cake.
- Spoon about 2 teaspoons of the strawberry mixture into each indentation, pressing to tightly fill.
- (Reserve the remaining berry mixture for topping.)
- Return the cakes to the oven and continue baking until just golden, about 5 more minutes.
- Let the cakes cool in the pan on a rack, 5 minutes, then remove from the pan and let cool 10 more minutes.
- Meanwhile, beat the cream and confectioners' sugar with a mixer until soft peaks form.
- Top the cakes with the remaining berry mixture and serve with the whipped cream.
- Per serving: Calories 330; Fat 17 g (Saturated 10 g); Cholesterol 57 mg; Sodium 298 mg; Carbohydrate 42 g; Fiber 1 g; Protein 4 g
- Photograph by Antonis Achilleos
