Strawberry Shortcake with Vanilla Bean Whipped Cream
The ultimate spring dessert. Or breakfast. Or snack.
Could we ever get sick of muffins? Ha!
There is nothing better for a weekend breakfast than some delicious warm muffins and some French press coffee. These ones were even a little unusual- they are kind of tangy, because of the cranberries and the yogurt.
We’ve got a big couple of weeks coming up. For work, I’m going to spend the night at a Girl Scout camp Wednesday night. One side of the family will be here the day I get back. Hooray! The weekend after that I’ll be going to my beloved Kansas to celebrate my littlest brother’s high school graduation. And then just a few weeks after that, I’ll be at Blog Her Food in Seattle! I’m going to use this weekend to get the house in order, relax, and work on photos and the blog.
You know the drill with muffins – wet stuff and sugar in one bowl, dry stuff in the other bowl (except the treats – keep the cranberries for last). Add the wet to the dry:
And stir with a spatula no more than ten strokes. Muffins should be soft, and not bready. Add the cranberries with the last few strokes. Don’t worry if the batter is lumpy! Scoop into a well-greased muffin tin. This should make 12 muffins.
Bake at 425 for 15 minutes. These are nice and tangy, so I’d have them with coffee or milk but not juice.