Tuesday, June 22, 2010

Breakfast anyone?

Ever since I started my baking class, especially the breakfast bread class, I have never found myself in short of breakfast. I usually stock up a week of breakfast supplies, a.k.a. my classwork, in the freezer and feed myself off for the week. As class ended and the next course won't start until mid July, I need to make breakfast once again. Yes, the question of "what to bake for breakfast" came first to "what to buy for breakfast". I think I have forgotten that grocery stores and local bakeries have breads and all kinds of other stuff to turn into breakfast.

I am never a bread person prior to taking the bread course, partly because most of the store bought breads are too fluffy and have too much additives that it feels like you haven't eaten anything. Making my own from scratch makes me realized that bread can taste so good, even without butter or condiments.

It was kind of late after dinner tonight to start making a batch of bread, so I decided to make some muffins. I found this recipe online randomly on Tastespotting, and after checking I have all the ingredients at home I have decided to give it a try.

By the way, Mr. Photographer won the GTA amateur golf tourney today and thus he named the cupcakes "Victory Cupcakes".
Strawberry Shortcake Muffins
from Seasons & Suppers
2 cups all-purpose flour
2 tsp. baking powder
3/4 cup granulated sugar
1/2 cup butter, cold and cut into cubes
1 egg
1 cup heavy cream (35%), Half and Half (10%) or Whole Milk (3.5%)
1 tsp. vanilla
1 - 1 1/2 cups diced strawberries (they don't have to be too small)
Icing (Confectioners) sugar, for dusting (optional)

  1. Preheat oven to 350° F.
    Grease or line12 muffin cups with paper liners. (or 8 gigantic ones that I made in the pictures)
  2. In large bowl mix together the flour, baking powder and sugar. Cut in cold butter with a pastry blender (or two knives) until it is in small pea-size pieces. (I rubbed it in with my fingertips to resemble coarse breadcrumbs.)
  3. In small bowl mix the egg, vanilla and cream. Add all at once to flour mixture. Stir with spoon until just blended. Gently mix in the diced strawberries.
  4. Spoon into muffin cups, making sure each muffin has some strawberries and bake for about 25 minutes. Cool completely in pan before removing. Sprinkle with confectioners sugar once cooled.


  1. sounds easy to make! very pretty too. i'll try making it this weekend. is that a "gigantic" fork beside this "gigantic" cupcake? btw, congratulations cyril... to have a great baker as gf... n winning the tournament! :-)

  2. They aren't THAT gigantic. The original recipe makes 12 muffins and I loaded the mixture in 8. They overflow a bit, but not as big as the bran muffin we made in class. I tried to make the sugar crunch but it didn't work. Maybe I did something wrong.



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