After a large purchase of strawberries, I needed something to do with them. I stumbled upon a blog that suggested this recipe was delicious. So, the kids and I got to baking, and they really were pretty good. I made one fatal error when making these, so follow the directions closely.
Ingredients
1 1/2 cups chopped fresh strawberries
1/2 cup white sugar
1/4 cup white sugar
1/4 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon ground Cinnamon
Directions
In a small bowl, combine the strawberries and 1/2 cup sugar. Set aside for 1 hour (DO THIS, do not assume 10 minutes is the same as an hour, it's not at the muffins are a little too tart). Drain, reserving liquid and berries separately.
Preheat the oven to 425 degrees F (220 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
In a medium bowl, cream together the butter and 1/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture alternately with the juice from the berries. Gently stir in the berries. Spoon batter into the prepared muffin cups.
Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan on a wire rack.
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