Muffin-Tin Strawberry Shortcakes
Preheat oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray.Advertisement
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.
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.
Meanwhile, combine strawberries and lemon curd in a medium bowl.
Split the shortcakes in half and serve each with 1/4 cup of the strawberries and about 2 teaspoons whipped cream.
Make Ahead Tip: Store cooled shortcakes airtight for up to 1 day; reheat in a 250°F oven just before serving if desired.
Equipment: 12-cup muffin tin (1/2-cup)
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.
1 starch, 1 other carbohydrate, 1 fat