(by Shirley McNevich)
1 1/2 cups chopped fresh strawberries
1/2 cup white sugar
1/4 cup white sugar
1/4 cup butter
2 eggs
1 tsp. vanilla
1 3/4 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
In a bowl add strawberries and 1/2 cup white sugar--stir, then let them sit for 1 hour. After 1 hour, drain the strawberries but SAVE the drained juice. In a mixer add butter and 1/4 cup white sugar--beat. Add eggs and vanilla--beat. Add baking soda, salt and nutmeg--beat. Add flour--beat. Add reserved juice--beat. Remove bowl from mixer--add the strawberries--stir gently with a wooden spoon just until mixed. Line muffin tins with cupcake liners. Fill each liner 2/3 full with batter. Bake at 425 degrees for 17-20 minutes. Test with your finger--if muffin tops spring back when touched lightly, they're ready.
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