Muffin-Tin Strawberry Shortcakes

Makes: 12 servings Serving Size: 1 shortcake

Active Time: 35 minutes Total Time: 1 1/4 hours

Equipment: 12-cup muffin tin (1/2-cup)

INGREDIENTS

• 1 1/4 cups white whole-wheat flour (see Tip)
• 1 1/4 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 tablespoons cold unsalted butter, cut into small pieces
• 1 large egg
• 1 cup reduced-fat milk
• 1 teaspoon vanilla extract
• 3 cups sliced fresh strawberries
• 1/3 cup lemon curd
• 1/2 cup whipped cream

• PREPARATION

  1. Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
  2. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder and salt in a large bowl. Add butter; with your fingers, quickly rub it into the dry ingredients until the pieces are smaller but still visible. Whisk egg, milk and vanilla in a small bowl; add to the dry ingredients and stir with a fork just until the batter comes together.
  3. Scoop a generous 3 tablespoons batter into each muffin cup. Bake until puffed and golden at the edges, 14 to 18 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool for 15 minutes more.
  4. Meanwhile, combine strawberries and lemon curd in a medium bowl.
  5. Split the shortcakes in half and serve each with 1/4 cup of the strawberries and about 2 teaspoons whipped cream.

  TIPS & NOTES

  • Make Ahead Tip: Store cooled shortcakes airtight for up to 1 day; reheat in a 250°F oven just before serving if desired.
  • Try white whole-wheat flour in place of all-purpose flour in baked goods. It’s made from hard white wheat berries, which makes it lighter in color and flavor than regular whole-wheat flour, but with the same nutritional properties. Look for it near other whole-grain flours. For the best flavor, store it airtight in the freezer.

  NUTRITION

  Per serving: 227 calories; 8 g fat (5 g sat, 2 g mono); 32 mg cholesterol; 32 g carbohydrates; 11 g added sugars; 14 g total sugars; 5 g protein; 2 g fiber; 149 mg sodium; 134 mg potassium.
  Nutrition Bonus: Vitamin C (41% daily value), Iron (15% dv)
  Carbohydrate Servings: 2
  Exchanges: 1 starch, 1 other carbohydrate, 1 fat
• http://www.eatingwell.com/recipes/muffin_tin_strawberry_shortcakes.html