I'm not sure. There are elements of both. I adapted a quickbread recipe, but then I added a glaze. For now, I'm calling it a muffincake.
It reminds me of this quote below that just breaks my heart. Talk about bittersweet! Read this post to find out more.
"The cupcake shop was really selling muffins but I didn't have the heart to tell them."
This post and my Strawberry Muffincakesare my submission to the Strawberry Seduction event over at Mike's Table,
Strawberries are a delicious and beautiful fruit. I eat them year round. You know what that means. I live in Massachusetts. It's March... They aren't local!
I hope you can forgive me, but to keep scurvy at bay, us Bay Stater's have to have our fruit shipped in during these cold winter months. So recently, I bought some strawberries from someplace far away and enjoyed them very much. Strawberry Muffincakes (makes a dozen medium muffincakes)
1 cup pureed strawberries 1/3 cup butter (softened) 1/4 cup nonfat vanilla yogurt 3/4 cup sugar 2 eggs 1 tsp. vanilla 1/2 tsp. salt 1 tsp. baking powder 1 tsp. baking soda 1/2 cup soy flour 1 1/2 cups all-purpose flour
In a medium bowl, combine butter, yogurt, sugar, and strawberries. Mix well. Add eggs, vanilla, salt, powder, and soda. Stir well. Add flours until combined.
I used liner cups in a medium-sized muffin pan. Add batter and bake at 325 degrees for about 50 minutes. Let cool and then use a spoon to top the muffincake with vanilla glaze. The glaze was left over from another recipe. I didn't use a recipe for the glaze when I made it, but this recipe is a good start. Enjoy!