 | | Directions |
- In a small bowl, combine the strawberries with 1/2 cup of sugar.
- Set this aside for an hour or so or until the strawberries make a juice.
- Drain the juice from the strawberries, reserving it for the recipe.
- Preheat the oven to 425°F. Place muffin cups into the muffin tin.
- Cream together the butter and 1/4 cup of sugar until light and fluffy.
- Beat in eggs, one at a time, stirring to incorporate each one.
- Stir in vanilla and fresh lemon juice.
- Combine the flour, baking soda, salt and nutmeg.
- Add the dry ingredients into the mixture alternating it with the juice from the strawberries until all is incoporated.
- Gently stir in the berries.
- Scoop the batter into the muffin cups.
- Bake for 15-18 minutes or until the tops spring back slightly when lightly touched.
- Allow to cool completely.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 10
|  | | Ingredients | | - | | 1 1/2 cups strawberries - fresh and diced |
| - | | 1/2 cup sugar |
| - | | 1/4 cup sugar |
| - | | 1/4 cup butter - softened |
| - | | 2 eggs |
| - | | 1 teaspoon vanilla |
| - | | 1/2 lemon - juiced |
| - | | 1 3/4 cups flour |
| - | | 1/2 teaspoon baking soda |
| - | | 1/4 teaspoon salt |
| - | | 1/4 teaspoon nutmeg |
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