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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Celebrate Independence Day with this patriotic treat dreamed up by our home economists. Star-shaped corn muffins are terrific when topped with ice cream and colorful berries. Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix |
2 cups halved fresh strawberries |
2 cups fresh or frozen blueberries, thawed |
1/3 cup sugar |
5 teaspoons balsamic vinegar |
vanilla ice cream |
Directions:
1. Prepare corn bread batter according to package directions. Fill six greased star-shaped cups or muffin cups two-thirds full. Bake at 350° for 12-15 minutes or until a toothpick inserted near the center comes out clean.
2. Meanwhile, in a large bowl, combine the strawberries and blueberries; sprinkle with sugar and gently toss to coat.
3. Cool shortcakes for 10 minutes before carefully removing from pan to a wire rack. Drizzle vinegar over berries; toss to coat. Top each shortcake with a scoop of ice cream and berry mixture. Yield: 6 servings.
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