When the wind howls here in upstate New York, I do some serious baking. I don't mean I slave in the kitchen all day, using every mixing bowl and whisk. Quite the contrary! I love to whip up something fairly healthy, tasty and warm. These muffins meet all those criteria, and remind me of summer, besides. Hope they're as big a hit in your house as they are in ours!
1 ½ cups chopped strawberries
3/4 cup granulated sugar
2 cups flour
½ t. baking soda
½ t. nutmeg
½ t. salt
2 eggs, slightly beaten
1/4 cup melted butter
1 t. vanilla
In a large bowl mix toss the strawberries with ½ cup sugar. Set aside for 1 hour so that the juice of the berries will begin to run. When the juices have rested for an hour, drain the berries, reserving the juice.
Stir together the dry ingredients and set aside.
Cream butter and remaining sugar in a large bowl. Add eggs and vanilla and beat. Add strawberry juice and beat until all ingredients are incorporated.
Add dry ingredients to butter mixture and stir. When a batter forms add the strawberries and mix.
Lightly grease one 12-muffin tin. Spoon batter into cups. Place in a pre-heated 350-degree oven and bake for 25 minutes.