- 1 1/2 cups coarsely chopped strawberries
- 3/4 cup sugar
- 1 3/4 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 eggs, beaten
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Preheat the oven to 425°F. grease muffin cups or line with paper liners.
In a small bowl, combine the strawberries and 1/2 cup of the sugar; set aside for 1 hour. Drain, reserving the liquid and put into a separate bowl. In a medium sized bowl, combine flour, baking soda, nutmeg, and salt. In a separate bowl, mix the eggs, butter, vanilla, remaining 1/4 cup sugar, and strawberry liquid. Stir until well combined. Fold in the dry ingredients until just moistened, taking care not to over mix. Fold in the strawberries.
Spoon into muffin cups and bake for approximately 20 minutes or until a toothpick inserted in the center of one comes out clean. Serve warm or cool.
Learn about Florida Strawberries.
Learn about California Stem Strawberries.
Other recipes from Produce Pete.