These are moist and delicious despite the fact that there is no liquid other than the berry juice
Prep Time
30 mins
Dificult
Medium
Servings
12
Ingredients
Instructions
In a small bowl
combine the strawberries and 1/2 cup sugar. Set aside for 1 hour. 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.
