Strawberry Season Special: Strawberries and Double Cream Muffins

Since our last picnic with the kids I made this recipe about two times—they go fast from the table. It was a great surprise, once I found out that it's possible to substitute butter and oil for cream. While these muffins are not on the low-fat side, they taste like heaven.

This is the last strawberry celebration recipe of our seasonal series. If you're still hungry for more, there's Darienne's wonderful cream cheese with strawberries, and one healthy alternative to frosting, in this cupcake recipe. 

Strawberries and Cream Muffins

1/2 cup heavy whipping cream
1/2 cup 2% milk (and about 1/4 more, if mix gets too dry)
1 egg
1 3/4 cups unbleached flour
1/2 cup raw cane sugar
2 teaspoons baking powder
1 cup chopped organic ripe strawberries

Preheat oven to 375 F. Mix flour, baking powder, and sugar in a bowl. Add chopped strawberries and stir to coat them with the dry ingredients. In another bowl, mix cream, egg, and 1/2 cup of  milk. Pour wet mix over dry mix, and mix with a wooden spoon. If the batter is still looking too dry, add about 1/4 cup more of milk.

Distribute batter among 12 muffin cups. Bake at 375 F for 25 minutes, or until muffins are golden on the top. Enjoy with a cup of milk and maybe... one more strawberry.