Carolina Strawberry Muffins
Yield: 12 muffins
1½ c. strawberries, chopped
½ c. granulated sugar, divided
¼ c. butter, room temperature
2 large eggs
1¾ c. all-purpose flour
½ tsp. baking soda
¼ tsp. salt
¼ tsp. ground nutmeg
⅛ c. skim milk
In a small bowl, combine the half of the sugar with the strawberries and set aside for one hour. This will give the strawberries time to macerate and create syrupy goodness!
After one hour, separate the liquid from the strawberries and reserve for later use.
Preheat oven to 425F and line a muffin tin with paper liners. In a medium bowl, cream together the softened butter and remaining sugar until light, fluffy, and well combined.
Beat in the eggs one at a time until well combined.
Combine the flour, baking soda, salt, and nutmeg in a separate bowl.
Add half of the flour mixture, combine well. Next, add the strawberry juice and combine. Add the remainder of the flour, combine well, then add the milk. The mixture should be a bit thick, but still easy to stir.
Fold in the strawberries gently.
Spoon into the prepared muffin tin. Bake for 16-18 minutes. Allow to cool in the muffin tin on a wire rack.