Preheat the oven to 170ºC. Whip the heavy cream and sugar together in a bowl until thickened.
Add the egg and vanilla and mix. Then, sift in the flour and baking powder, and cut in with a spatula, taking care not to knead it.
Pour the batter into muffin cups. Bake for 18 minutes at 170ºC.
When a skewer poked through the middle comes out clean, they're done. If batter sticks on the skewer, bake for another 2-3 minutes.
Let cool on a rack. Once cooled, wrap or put in a plastic bag to prevent them from drying out.
This is what they look like inside.
Story Behind this Recipe
I wanted to make refreshing and tasty muffins for the summer season that doesn't contain butter.
They will dry out if you over-bake them, so remove from the oven when they have a slight baked colour and the insides are cooked through. These are perfect for the summer. They are more refreshing than cakes made with butter, although I like those too.