Strawberry Muffin Tops
Golden brown, packed with berries and a dollop of preserves in the center for that delectable YUM that every baker longs to hear.
plus 2 Tbsp
Clabber Girl Baking Powder
cold and cut into small pieces
about 1 1/2 cups, sliced
Preheat oven to 425 F. In a mixing bowl, combine the all-purpose flour, Clabber Girl Baking Powder, salt and sugar. Cut in the butter until 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 until 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.