Muffin-Cup Shortcake

Name: Muffin-Cup Shortcake
Yield: makes 6 large or 12 small servings
Ingredients: 2 cups self-rising flour; 1/4 cup granulated sugar; 8 tablespoons (1 stick) butter, melted; 1 cup milk; 2 tablespoons coarse sugar (regular sugar also works fine); Fresh fruits and berries such as blueberries, blackberries, sliced peaches, and nectarines, sweetened to taste (for 12 servings you’ll need a good 6 to 8 cups of fruit); Whipped cream

January 24, 2012

Muffin-cup shortcakes made with self-rising flour turn shortcake biscuits into fast stir-up muffins. The muffins retain the biscuit qualities essential for shortcake—a crisp outer crust and a soft pillowy center that can hold up to a drenching of sweet fruit. Min sprinkles the muffin tops with fancy coarse sugar before baking because it looks pastry chef cool and has a nice crunch. Strawberries are traditional and terrific, of course, but not the only fruit to use. We spoon on any fruit that’s affordable, looks great, and is in season. Any berries or mix of berries and peaches are our summer favorites. In the winter we’ve made shortcake with sliced bananas, Smoky Caramel Sauce (page 198), and whipped cream.

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