This recipe can either be used to make a dozen muffins or a loaf (or several smaller loaves) of bread, and it’s a nice way to use frozen strawberries that you’ve stashed in the freezer because they were on the brink of spoilage. The nutmeg is an unexpected twist, but pairs nicely with the strawberries. Since it’s so moist, it won’t keep too long, so plan to eat it quickly or freeze the leftovers.
I have no idea where I got the original recipe, and a Google search turns up too many variations to hazard any sort of a guess.
- 1 1/2 cups mashed strawberries
- 3/4 cup sugar, divided
- 1 3/4 cups flour (part whole wheat, if you’d like)
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 eggs, beaten
- 1/4 cup vegetable oil or butter
- 1 teaspoon vanilla
- Combine strawberries with 1/4 cup of the sugar and set aside for half an hour.
- Drain strawberries, reserving the liquid.
- In a large bowl, combine the flour, nutmeg, salt, and baking soda. Set aside.
- In a medium bowl, mix the eggs, butter, vanilla, remaining 1/2 cup sugar and the juice from the berries.
- Add the liquid mixture to the flour mixture and stir just until combined.
- Fold in the strawberries
- Spoon into prepared muffin tins or greased loaf pan(s).
- Bake at 425° F for about 20 minutes for muffins (longer for bread–until a toothpick comes out clean).