Nutmeg Strawberry Muffins

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

Preheat oven to 375 degrees.

In bowl toss strawberries with 1 tablespoon of the sugar; set aside.

In large bowl mix the remaining sugar, the flour, corn meal, nutmeg, salt and baking soda. Mix oil and eggs with strawberries; add to flour mixture with walnuts. Mix just to moisten dry ingredients.

Measure 1/3 cup each into 24 paper-lined or greased 2 3/4-inch muffin tin cups. In small bowl mix 1 tablespoon each additional sugar and cornmeal with 1/4 teaspoon additional nutmeg; sprinkle on muffin tops.

Bake in center of oven about 25 minutes until springy to the touch and pick inserted into centers comes out clean. Serve warm or at room temperature.

Cooled muffins can be wrapped and frozen up to 2 months.

To make Cupcakes:
Frost with cream cheese or cake decorators icing. Decorate with seasonal muffin picks.

To make Nutmeg Strawberry Bread:
Divide batter between two greased 8 1/2-x 4-inch loaf pans. Sprinkle tops with sugar mixture. Bake in preheated 375-degree oven about 1 hour, 10 minutes, until pick inserted into centers comes out clean. Cool on rack. Slice to serve.

Source: California Strawberry Commission

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