NUTMEG STRAWBERRY BREAD OR 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 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.
Makes 24 muffins Makes 2 loaves
Source: California Strawberry Commission
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 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.
Makes 24 muffins Makes 2 loaves
Source: California Strawberry Commission
MsgID: 3130741
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Strawberry Recipes (10)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Strawberry Recipes (10)
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Strawberry Recipes (10) |
Betsy at Recipelink.com | |
2 | Recipe: Strawberry Weights, Yields, and Conversions |
Betsy at Recipelink.com | |
3 | Recipe: Fast Fresh Strawberry Sauce |
Betsy at Recipelink.com | |
4 | Recipe: Sweet and Sour Strawberry Sauce for Dipping (24 servings) |
Betsy at Recipelink.com | |
5 | Recipe: Warm Double Strawberry Sauce |
Betsy at Recipelink.com | |
6 | Recipe: Honey Berry Butter (pours - like syrup) |
Betsy at Recipelink.com | |
7 | Recipe: Frosty Strawberry Pops |
Betsy at Recipelink.com | |
8 | Recipe: Strawberry Turkey Salad |
Betsy at Recipelink.com | |
9 | Recipe: Nutmeg Strawberry Bread or Muffins |
Betsy at Recipelink.com | |
10 | Recipe: Strawberry Colada Smoothie |
Betsy at Recipelink.com | |
11 | Recipe: Grandma's Strawberry Bread (using fresh strawberries and strawberry jello) |
Betsy at Recipelink.com | |
12 | ISO: To Manyhats |
Betsy at Recipelink.com | |
13 | Thank You: Thanks Betsy... (and note to Manyhats) |
manyhats |
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