1 3/4 c. all-purpose flour
1 TB. baking powder
Pinch of salt
2/3 c. superfine sugar
1 egg, slightly beaten
1 c. milk
7 TB. Butter, melted
2 tsp. vanilla extract
5-6 heaping tablespoons strawberry conserve
2/3 c. whipping or heavy cream
2 tsp. powdered sugar
Small or medium strawberries, halved, to decorate
1. Preheat oven to 375. Grease 10 muffin cups.
2. Mix the flour, baking powder, salt, and superfine sugar in a large bowl. In a separate bowl or jug, mix together the egg, milk, melted butter and vanilla extract. Add the milk mixture all at once to the dry ingredients and mix briefly until just combined.
3. Spoon the batter into the prepared muffin cups. Bake for 20 minutes. Cool in the pan for 10 minutes, then turn onto a rack to cool completely.
4. When the muffins are cold, cut each one in half horizontally. Spread strawberry conserve on the bottom half of muffin and replace the top.
5. Whip the cream with the powdered sugar in a small bowl until soft peaks form. Spoon or pipe on top of each muffin and top with strawberry halves. Chill until ready to serve.