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.

Notes

• Serve warm or at room temperature.
• Cooled muffins can be wrapped and frozen up to 2 months.
• Makes 24 muffins Makes 2 loaves