the dry ingredients. pour oil mixture into the well and stir until just combined. in a medium bowl, whip heavy cream to soft peaks. fold whipped cream into batter.
using two large soup spoons or an ice cream scoop, fill the nine prepared muffin cups half way with batter. lay 2-3 roasted strawberries over the batter. fill muffin cups nearly to the top. lay 2-3 slices of roasted strawberries on top of muffins. gently press into batter. reduce oven temperature to 400º f. open door and leave open for 10 seconds then place muffin tin on baking stone or lower third shelf. bake for 20-25 minutes, or until a toothpick comes 