Nutmeg Strawberry Muffins

I found this recipe on the internet when I was looking for a way to use up a limited quantity of leftover strawberries:

1 cups stemmed and halved (quartered if large) strawberries
1 cup sugar, divided
1� cups flour
� cup corn meal
1� teaspoons nutmeg
� teaspoon salt
� teaspoon baking soda
5/8 cup (� cup plus 2 tablespoons) vegetable oil
2 eggs, beaten
(optional) � cup chopped walnuts

Preheat over to 375�F. 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 12 paper-lined or greased 2�-inch muffin tins. In small bowl, mix sugar, corn meal, and nutmeg for topping and 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.

Makes 12 muffins.

Nutmeg Strawberry Bread