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Our Recipe of the Month
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Nutmeg
strawberry muffins
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| Ingredients |
Lbs. |
Oz. |
|
Method |
| BATTER: |
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|
|
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Strawberries,
halved
Sugar |
|
12
1/2 |
|
Combine,
set aside. |
All-purpose
flour
Sugar
Corn meal
Nutmeg
Salt
Baking Soda |
|
14
14 1/2
3
1/5
1/5
1/5 |
|
Combine,
Mix at 2nd speed of 3 speed mixer until well blended. |
Vegetable
oil
Eggs, beaten |
|
10
6 |
|
Combine,
add to strawberries. Mix well. Mix into batter unlit blended. |
| Chopped
walnuts |
|
4 |
|
Mix
into batter until blended. |
| TOPPING: |
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Sugar
Nutmeg
Cornmeal |
1
1 |
8
2
3 |
|
Combine,
mix until well blended |
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| Total
approx. wt. |
6 |
14 |
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| Instructions: Scale batter
using a No. 12 scoop into 24 paper-lined
muffins cups. Sprinkle about 1 3/4 oz. topping on muffin tops. Bake at
375º until done, about 20-25 minutes.
This formula was contributed by the California
Strawberry Advisory Board |
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