1 - 1 1/2cupsfresh strawberries, diced into about 1/2-inch dice
Icing/Confectioners/ sugar, for dusting
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Preheat oven to 350° F. Grease or line 12 muffin cups with paper liners.
In a large bowl, whisk together the flour, baking powder and sugar. Cut in the cold butter with a pastry blender (or two knives) until it is in small pea-size pieces.
In a small bowl mix together the egg, vanilla and cream. Add this mixture all at once to the flour mixture. Stir with a spoon just until blended. Gently mix in the diced strawberries.
Spoon batter in to prepared muffin cups, making sure each muffin has some strawberries in it and bake for 22-25 minutes or until a tester inserted in centre comes out clean. Cool completely in the pan before removing, as they are very soft while warm. Sprinkle with confectioners sugar once cooled.
You can also use a lower fat cream, such as table cream (18%) or Half and Half Cream (10%). The resulting muffins will be less rich with the lower cream, however.
Be sure to read the Tips section above the recipe card for more tips on making this recipe.