1 1/2 c. mashed strawberries
3/4 c. sugar, divided
3/4 c. flour
1/4 tsp. nutmeg
1/4 tsp. salt
1/2 tsp. baking powder
2 eggs, beaten
1/4 c. butter
1 tsp. vanilla

Combine strawberries and 1/4 cup sugar; set aside. After 30 minutes, drain strawberries; reserve liquid.

Combine flour, nutmeg, salt and soda; set aside.

In a medium bowl, mix eggs, butter, vanilla, remaining 1/2 cup sugar and reserved juice from berries. Add to flour mixture; stir until combined. Fold in berries.

Spoon into greased miniature muffin tins. Bake at 425 degrees for about 15 minutes for mini muffins; 20 minutes if baking larger muffins.