Emily's Strawberry Filled Corn Muffins

• 1 packages Jiffy corn muffin mix
• 1/4 cup Flour
• 1/2 tsp Cinnamon
• 2 tsp Lemon zest
• 1 tsp Vanilla extract
• 1 cup Chopped strawberries
• 1 as needed Sugar (for strawberries)
• 3/4 cup Heavy whipping cream
• 2 tbsp Confectioners sugar

1. Preheat oven to 375
2. Spray muffin pan with cooking spray
3. Make muffin mix according to package.
4. Add flour, cinnamon, lemon zest, and vanilla.
5. Pour batter into muffin pan.
6. Bake 10-12 minutes, until edges are set and center is not wet but still soft.
7. Mix strawberries with however much sugar you want.
8. Gently press the back of a teaspoon into center of muffins to make an indentation about 1/3 way into muffin.
9. Put strawberry+sugar mix into indentation, press firmly til it fills hole.
10. **Save some strawberry+sugar mix for topping later
11. Return muffins to oven and bake for about 5 more minutes until muffins are golden
12. Let muffins cool.
13. Beat cream and sugar until peaks form.
14. Top muffins with leftover strawberry mix and serve with the whipped cream.
15. Yum yum yummm :)

corn muffin, flour, cinnamon, lemon zest, vanilla, strawberries, sugar, heavy whipping cream, confectioners sugar

Taken from cookpad.com/us/recipes/349272-emilys-strawberry-filled-corn-muffins (may not work)