Fresh Strawberry Muffins

Fresh Strawberry Muffins
Lesa Mecham


1 ½ c. chopped fresh strawberries
½ c white sugar
¼ c white sugar
¼ c butter, softened
2 eggs
1 tsp. vanilla
1 ¾ c. all-purpose flour
½ tsp. baking soda

In a small bowl, combine the strawberries and ½ c. of sugar. Set aside for 1 hr. Drain, reserve liquid and berries separately. Preheat the oven to 425. Grease a 12 c. muffin tin, or line with paper liners. In a medium bowl, cream together the butter and the ¼ c. sugar until light and fluffy. Beat in eggs one at a time, and then stir in vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture alternately with the juice from the berries. Gently stir in berries. Spoon batter into prepared muffin cups. Bake for 18-20 mins. in the preheated oven, or until the tops spring back when lightly touched., Cool in pan on a wire rack.