RCI-BR.003.0291.001
Nutmeg Strawberry Muffins
Nutmeg Strawberry Muffins from the Recidemia collection
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Preheat the oven to 375°F and line a muffin tin with paper liners. Toss the halved strawberries with 1 cup of sugar in a bowl and set aside.
2
In a large mixing bowl, whisk together flour, cornmeal, nutmeg, salt, and baking soda. Make a well in the center of the dry ingredients.
3
In another bowl, whisk together the remaining 1 cup sugar, vegetable oil, and beaten eggs until well combined.
4
Pour the wet mixture into the well of the dry ingredients and stir until just combined; the batter should be lumpy.
5
Fold in the sugared strawberries and chopped walnuts gently, being careful not to crush the strawberries.
6
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
7
Bake for 25 minutes until the muffins are golden brown and a toothpick inserted into the center comes out clean.
25 minutes
8
Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.