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Strawberry Muffin Tops

Makes 12 muffin tops.


1 3/4 cup plus 2 tablespoons all purpose flour
1 1/2 teaspoons Clabber Girl Baking Powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sugar
4 Tablespoons unsalted butter, cold and cut into small pieces
1 egg, lightly beaten
1 cup buttermilk
1/2 basket of strawberries, about 1 1/2 cups, sliced
Strawberry jam or preserves, about 4 tablespoons


Preheat oven to 425°. In a mixing bowl, combine the all purpose flour, Clabber Girl Baking Powder, salt and sugar. Cut in the butter till the mixture resembles coarse crumbs. Make a well in the center and add the egg, buttermilk and the berries.

Using a wooden spoon, turn and cut the dough till it forms a slightly sticky ball. Do not knead. Add an additional tablespoon or two of flour if necessary but remember, the dough should be sticky. Spray a baking sheet with non stick cooking spray or line with parchment or a silpat. Scoop the dough onto the baking sheet leaving at least 1 1/2 inches around each muffin top. Gently press a thumb size indentation into the center. Drop a generous rounded teaspoon of the strawberry preserves into the indentation. I recommend baking these in two batches, one sheet at a time.

Bake for about 18 minutes or until golden brown. Cool briefly and serve.

Recipe by Mani Niall


-reduced fat- Most of the scones served in the US are not as rich and buttery as their British origins would dictate. In fact, they tend to resemble a muffin. So I've combined the scone and muffin to create the muffin top. You know, the wide, browned and slightly crisp part that seems to be the favorite "destination" on every muffin. Golden brown, packed with berries and a dollop of preserves in the center for that delectable YUM that every baker longs to hear. Strawberries tend to shrivel away while baking, so you want to begin with a nice chunk - I recommend cutting them into quarters rather than slices.