- 2 c flour
- 1/4 c sugar
- 4 tsp baking powder
- 1/4 tsp salt
- Dash nutmeg
- 1/2 c butter, diced (should be soft enough to cut but not melted)
- 1/2 c milk
- 2 eggs, separated
1. Mix the above dry ingredients in a bowl.
2. Add butter to the above dry ingredients using a fork to mix in the butter until a crumbly texture forms.
3. Mix egg yolks with the milk in a coffee cup and save the egg whites for later, maybe Macarons.
4. Next, add the yolk/milk mixture to the flour mixture until a dough forms.
5. Spoon into small muffin tins or make balls using a cookie scoop onto a baking sheet.
6. Bake @ 450 degrees F for 10-12 minutes.
Topping Suggestions:
- Additional sugar (about 1 tbsp)
- 1 c whipping cream
- 2 1/2 c strawberries
1. Mix sugar to taste with whipping cream to form soft peaks. I also add a little vanilla.
2. Top mini muffins with fresh strawberries and whipped cream just before serving.
This shortcake recipe makes such cute bite size muffins that I always bake it this way but you can certainly use any pan form you like, just test the center with a toothpick like Mama taught you to test for doneness. If the toothpick comes clean, it is done. If any moisture or crumbs adhere to the toothpick once you remove it from your test muffin, give it another couple of minutes, depending on your oven. Don't overbake them or they will get too dry and crumbly. Who cares, right? It will just taste more like a cookie than a muffin.
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