Pancake Mix Strawberry Muffins

Remember that time I spent the entire month of May telling you all about doing this?

Yup, England. It was an awesome trip (And the dear friend I went to visit is visiting for the holidays! WAHOOO! but I digress…) and there were three awesome food stuffs that I found I loved there. Tikka masala curry, fish and chips, and clotted cream. The curry is easily obtainable here thankfully, and though I’ve ordered fish and chips out before, it’s just never going to compare here. The vinegar is all wrong, and the ‘chips’ here are just terrible, so I’ve given up on finding anything close here. BUT, clotted cream? FOUND IT.

So this little jar was waiting for me in one of our favorite stops in Pittsburgh’s Strip District; The Pennsylvania Macaroni Company. Right there on the shelf! For like, $5! I litterally jumped up and down when I discovered it! This find of course called for some fresh baking too!

We were out of flour and milk and we only had one egg left. BUT we did have some pancake mix so I found this handy recipe on Taste of Home for Blueberry Muffins. It called for pancake mix, an egg and blueberries. I swapped the blueberries for strawberries because we had some in the freezer, and because Bill has talked about having strawberries and cream like Will and Kate did at their wedding reception more than a few times.

I tweaked the directions a bit so that it yielded a smaller batch and these babies are what I came up with.

Once they were out of the oven, all that was left was to tear one in half and spread some of that delicious cream on one!

Now, technically it would be more appropriate on a scone or digestive, but these tasty, quick and easy muffins did just fine. And there’s still plenty left for another batch!

If you find yourself in an ethnic or global grocery store, keep your eyes peeled for this little jar. You’ll be glad you did!

~ Beth