Strawberry muffins

Instructions

• Strawberry Muffins
• Preheat the oven to 425F/218C.
• In a large bowl, combine the flour, baking powder, and salt. Set aside.
• In another mixing bowl add the egg, vanilla extract, milk butter and sugar. Mix until well combined.
• Fold the wet mixture into the dry ingredients. Don’t over mix it so you don’t get a chewy muffin.
• In a small bowl, toss the strawberries with the tbsp of flour and fold the strawberries into the muffin batter.
• Prepare a 6 cup muffin pan with liners, and you can use a large ice cream scoop to equally spoon the batter into each cup.
• Add a little bit of strawberry jam on top of each muffin and use a spoon or toothpick to swirl it around.
• Bake at 425F/218C for 10 minutes, then reduce heat to 375F/190C (you don’t need to open the oven) and bake about 10 to 15 mins more or until golden.
• Let muffins cool in the baking pan for about 10 mins, then transfer to a cooling rack.
  The muffins taste delicious without all the decorations, but here’s how I decorate them.
• Decoration (optional)
• In a large bowl, add the heavy cream and powdered sugar.
• Whip on medium-high speed using an electric hand mixer until medium peaks form.
• Transfer the whipped cream to the piping bag fitted with a star tip.
• Cut in half some of the fresh strawberries.
• Pipe the whipped cream over the muffins like in the video and add fresh strawberries.
• Sprinkle some icing sugar for a bit of magic and it’s ready, Enjoy!