Ingredients
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1 1/4 cups all-purpose flour
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1/2 cup granulated sugar
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5 tbsp canola oil
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3/4 cup buttermilk
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1 tsp vanilla extract
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1/2 tsp baking soda
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1 large egg
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3 cups sliced strawberries
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whipped light cream
Steps
1
Preheat oven to 350°F. Lightly coat a 12-cup muffin pan with oil or cooking spray.
2
In a medium bowl, mix flour, sugar, and oil until crumbly. Remove and reserve ¼ cup of crumbs for topping.
3
In a 2-cup measure, combine buttermilk, vanilla, baking soda and egg and mix well. Pour liquid into flour mixture and stir until just combined.
4
Divide batter among muffin cups, filling each about half full. Sprinkle each with 1 teaspoon of reserved topping.
5
Bake for 15 minutes or until toothpick inserted into center comes out clean. Cool cakes slightly and remove from pan.
6
Serve with sliced strawberries and a squirt of whipped cream.
