Nutmeg Strawberry Muffins

Ingredients

 * 2 cups stemmed and halved (quartered if large) California strawberries (about 1 pint basket)
 * 2 cups sugar, divided
 * 3 cups flour
 * 1/2 cup cornmeal
 * 1 tablespoon nutmeg
 * 1 teaspoon salt
 * 1 teaspoon baking soda
 * 1 1/4 cups vegetable oil
 * 4 eggs, beaten
 * 1 cup chopped walnuts

Directions

 * 1) Preheat oven to 375 degrees.
 * 2) In bowl toss strawberries with 1 tablespoon of the sugar; set aside.
 * 3) In large bowl mix the remaining sugar, the flour, corn meal, nutmeg, salt and baking soda.
 * 4) Mix oil and eggs with strawberries; add to flour mixture with walnuts.
 * 5) Mix just to moisten dry ingredients.
 * 6) Measure 1/3 cup each into 24 paper-lined or greased 2 3/4-inch muffin tin cups; or divide into two greased 8-1/2-x 4-inch loaf pans
 * 7) In small bowl mix 1 tablespoon each additional sugar and cornmeal with 1/4 teaspoon additional nutmeg; sprinkle on muffin tops.
 * 8) Bake in center of oven about 25 minutes for muffins, or 1 hour 10 minutes for loaves, until springy to the touch and pick inserted into centers comes out clean.