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- 1 1/4 cups flour
- 1 teaspoon baking powder
- Generous pinch of salt
- 1/2 cup butter or margarine, softened
- 2 cups powdered sugar
- 2 eggs
- 1/2 cup milk
- 1/2 cup cornmeal
- 1 cup whipping cream
- 1 teaspoon Sugar
- 2 pint baskets fresh California strawberries, stemmed and halved
Heat oven to 350 degrees. Grease and flour 12 muffin cups or 6, 6-ounce custard cups. Mix together flour, baking powder and salt; set aside. In 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: Makes 12 medium or 6 large desserts.