Muffin-Cup Shortcake

• 2 cups self-rising flour
• 1/4 cup granulated sugar
• 8 tablespoons (1 stick) butter, melted
• 1 cup milk
• 2 tablespoons coarse sugar (regular sugar also works fine)
• Fresh fruits and berries such as blueberries, blackberries, sliced peaches, and nectarines, sweetened to taste (for 12 servings youll need a good 6 to 8 cups of fruit)
• Whipped cream

1. HEAT the oven to 450F.
2. Grease 12 muffin cups.
3. COMBINE the flour and granulated sugar in a medium mixing bowl.
4. Stir in the butter and milk just until the dough is combined, but still slightly lumpy.
5. SPOON the dough evenly into the muffin cups; theyll be about half full.
6. Sprinkle the tops with the coarse sugar.
7. BAKE for 12 to 15 minutes, or until the tops are golden brown and crisp.
8. Cool slightly and remove from the muffin cups.
9. To serve, Split the shortcakes, spoon the sweetened fruit over the halves, and top with whipped cream.

flour, granulated sugar, butter, milk, coarse sugar, fresh fruits, cream

Taken from www.epicurious.com/recipes/food/views/muffin-cup-shortcake-391416 (may not work)