Muffin-Tin Strawberry Shortcakes
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