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Lemon Muffin Tea Cakes with Minted Strawberries Recipe

Brought to you by Sault Falls Inn

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Ingredients:
1 pint fresh strawberries
1 tablespoon fresh chopped mint
3 tablespoons sugar

Lemon Muffin Cakes:
2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
zest of one lemon
1 stick of butter, melted
1/2 cup fresh lemon juice
2 eggs
1 tablespoon sugar
1 pint whipping cream
Butter

Instructions:
Sault Falls Inn often serves this for afternoon tea especially in June when the local strawberries are ready for picking and the mint is green and fragrant. Accompanied by a finely brewed cup of Earl Grey, one could almost imagine being in the English countryside.

Prepare strawberries as follows and let sit while you make the muffin cakes: Slice 1 pint of fresh ripe strawberries vertically so they look like hearts. Add 3 tablespoons sugar and 1 tablespoon of finely chopped mint leaves. Stir to blend and let stand.

For Lemon Muffin Cakes:
Combine dry ingredients in a medium sized bowl. Add butter, lemon juice and eggs and stir gently. Do not beat or overstir or muffins will be tough in texture. Divide batter into 12 medium or 6 large greased muffin cups. Sprinkle each muffin lightly with sugar. Bake at 425 degrees for 20 minutes or until golden. Let cool 10 minutes.

Whip 1 pint whipping cream until fluffy. (TIP: chilling metal bowl and beaters ahead of time will help the whipping process go faster.)

To serve:
Slice each muffin in half and spread each half with butter. Spoon strawberries over bottom half then add second half and spoon more strawberries over it. Top with fresh whipped cream.

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