Strawberry Cornmeal Muffin Cakes

Strawberry Cornmeal Muffin Cakes Recipe - Delicious and Nutritious from USA

Region / culture: USA | Servings: 12

Introduction

Strawberry Cornmeal Muffin Cakes are a delightful and unique dessert that combines the sweetness of strawberries with the texture of cornmeal muffins. These muffin cakes are perfect for a special occasion or as a sweet treat any time of the day.

History

The combination of strawberries and cornmeal in a dessert is a classic Southern recipe that has been enjoyed for generations. The sweet and juicy strawberries pair perfectly with the slightly crunchy texture of the cornmeal muffins, creating a delicious and satisfying treat.

Ingredients

1.25 cups flour
1 tsp baking powder
Generous pinch of salt
0.5 cups butter or margarine, softened
2 cups powdered sugar
2 eggs
0.5 cups milk
0.5 cups cornmeal
1 cup whipping cream
1 tsp sugar
2 pt (946 ml) baskets fresh California strawberries, stemmed and halved

How to prepare

Preheat the oven to 350°F (177°C). Grease and flour 12 muffin cups or 6, 6 oz (170 g) custard cups.
In a mixing bowl, combine the flour, baking powder, and salt; set aside.
In a separate mixer bowl, cream the butter. Gradually beat in the powdered sugar, scraping the bowl as needed, until the mixture is fluffy.
Beat in the eggs one at a time.
Beat in the dry ingredients and milk alternately, blending thoroughly.
Blend in the cornmeal.
Spoon the batter into the prepared cups.
Bake in a 350-degree oven for about 30 minutes, or until the muffins are springy to the touch and a toothpick inserted into the center comes out clean. Allow them to cool for 5 minutes, then turn them out onto a rack to cool completely.
In a separate bowl, beat the cream and sugar until soft peaks form.
Serve the muffins topped with the cream and strawberries. Arrange them in a serving bowl and spoon into individual dishes.
Yield: Makes 12 medium or 6 large desserts.

Variations

Add a sprinkle of cinnamon or nutmeg to the batter for a warm and spicy flavor.
Substitute blueberries or raspberries for the strawberries for a different twist on this classic recipe.
Drizzle the muffin cakes with a simple glaze made from powdered sugar and lemon juice for a tangy finish.

Cooking Tips & Tricks

Be sure to cream the butter and sugar thoroughly to ensure a light and fluffy texture for the muffins.

- Alternating the dry ingredients and milk when mixing the batter will help to ensure a smooth and even consistency.

- Be careful not to overmix the batter, as this can result in tough muffins.

- Allow the muffins to cool completely before serving to ensure the best texture and flavor.

Serving Suggestions

Serve the Strawberry Cornmeal Muffin Cakes topped with whipped cream and fresh strawberries for a beautiful and delicious presentation. They can be enjoyed on their own or paired with a scoop of vanilla ice cream for an extra special treat.

Cooking Techniques

Be sure to preheat the oven before baking the muffin cakes to ensure even cooking.

- Use a toothpick to test for doneness - it should come out clean when inserted into the center of a muffin.

- Allow the muffin cakes to cool completely before serving to allow the flavors to develop.

Ingredient Substitutions

Butter can be used in place of margarine for a richer flavor.

- Whole wheat flour can be used in place of all-purpose flour for a nuttier taste.

- Almond milk or coconut milk can be used in place of dairy milk for a dairy-free option.

Make Ahead Tips

The batter for the muffin cakes can be prepared in advance and stored in the refrigerator for up to 24 hours before baking. Simply spoon the batter into the muffin cups and bake as directed when ready to serve.

Presentation Ideas

Arrange the muffin cakes on a platter and garnish with fresh mint leaves for a pop of color. Serve them with a dusting of powdered sugar for an elegant finishing touch.

Pairing Recommendations

Strawberry Cornmeal Muffin Cakes pair well with a cup of hot tea or coffee for a delightful afternoon treat. They also go well with a glass of sparkling wine for a special occasion.

Storage and Reheating Instructions

Store any leftover muffin cakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a 350°F (177°C) oven for 5-10 minutes, or until warmed through.

Nutrition Information

Calories per serving

Each serving of Strawberry Cornmeal Muffin Cakes contains approximately 250 calories.

Carbohydrates

Each serving of Strawberry Cornmeal Muffin Cakes contains approximately 35 grams of carbohydrates.

Fats

Each serving of Strawberry Cornmeal Muffin Cakes contains approximately 12 grams of fat.

Proteins

Each serving of Strawberry Cornmeal Muffin Cakes contains approximately 4 grams of protein.

Vitamins and minerals

Strawberry Cornmeal Muffin Cakes are a good source of vitamin C, thanks to the fresh strawberries. They also contain iron, calcium, and other essential vitamins and minerals.

Alergens

This recipe contains eggs, milk, and wheat, which are common allergens. It can be easily modified to accommodate dietary restrictions by using alternative ingredients.

Summary

Strawberry Cornmeal Muffin Cakes are a delicious and satisfying dessert that provides a good balance of carbohydrates, fats, and proteins. They are also a good source of essential vitamins and minerals.

Summary

Strawberry Cornmeal Muffin Cakes are a delicious and unique dessert that combines the sweetness of strawberries with the texture of cornmeal muffins. With a few simple ingredients and easy preparation, these muffin cakes are sure to become a new favorite in your recipe collection. Enjoy!

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Strawberry Cornmeal Muffin Cakes. It was a warm summer day, and I was visiting my dear friend Martha in her cozy kitchen. Martha was known in our small town for her delicious baked goods, and I always loved spending time with her and learning new recipes.

That day, Martha had a basket of fresh strawberries sitting on her kitchen counter, and she suggested we make something special with them. She pulled out an old, worn recipe card from her recipe box and handed it to me with a smile.

"This is a family recipe that has been passed down for generations," Martha explained. "It's a twist on traditional cornbread muffins, with the added sweetness of fresh strawberries. I think you'll love it."

As we gathered the ingredients and started to mix the batter together, Martha shared the story behind the recipe. She told me that her great-grandmother had created it during a time when fresh fruit was scarce, and she needed to find a way to make her basic cornbread more exciting.

"Every time I make these muffins, I think of my great-grandmother and the love and dedication she put into her cooking," Martha said, her eyes sparkling with nostalgia.

As the muffins baked in the oven, the sweet aroma of strawberries and cornmeal filled the kitchen, and I couldn't wait to taste the final product. When they were ready, Martha and I sat down at her kitchen table with a steaming cup of tea and a plate of warm Strawberry Cornmeal Muffin Cakes.

The first bite was like a burst of summer in my mouth. The sweetness of the strawberries combined with the hearty texture of the cornmeal was a match made in heaven. I could taste the love and history in every bite, and I knew that this recipe would become a favorite in my own kitchen.

Over the years, I have made these Strawberry Cornmeal Muffin Cakes countless times, each time thinking of Martha and her great-grandmother. I have shared the recipe with friends and family, passing on the tradition of delicious, homemade baking.

One of my fondest memories of making these muffins was with my own grandmother, who had a knack for cooking and baking just like Martha. We spent an afternoon in her sunny kitchen, mixing the batter and sharing stories of our family's history.

My grandmother told me about her own mother, who used to make these muffins for her as a special treat. She shared how the recipe had been adapted and tweaked over the years, but the essence of sweet strawberries and cornmeal remained the same.

As we sat down to enjoy the warm muffins together, my grandmother's eyes twinkled with joy. She told me that passing down recipes and cooking traditions was a way to keep our family's heritage alive, and I couldn't agree more.

In a world filled with fast food and convenience meals, there is something special about taking the time to create a homemade dish from scratch. The process of measuring, mixing, and baking is a labor of love that cannot be replicated by store-bought goods.

I am grateful for the recipe for Strawberry Cornmeal Muffin Cakes, not only for its delicious flavor but also for the memories and connections it has brought into my life. It is a reminder of the power of food to bring people together, to honor our past, and to create new traditions for the future.

So, the next time you find yourself with a basket of fresh strawberries and a craving for something sweet, I urge you to give this recipe a try. Let the aroma of strawberries and cornmeal fill your kitchen, and savor each bite with the knowledge that you are carrying on a legacy of love and tradition. Happy baking!