2 c. strawberries, stemmed and halved
2 c. sugar, divided
3 c. flour
1/2 c. cornmeal
1 tbsp. nutmeg
1 tsp. salt
1 tsp. baking soda
1 1/4 c. oil
4 eggs, beaten
1 c. chopped walnuts

Preheat oven to 375. In large bowl, toss strawberries with 1 tablespoon sugar, set aside.

In large bowl, mix remaining sugar, flour, cornmeal, nutmeg, salt and baking soda. Mix oil, eggs and strawberries. Add to flour mix along with walnuts. Mix just enough to moisten dry ingredients.

Fill muffin cups 1/3 full.

In small bowl mix:

1 tbsp. sugar
1 tbsp. cornmeal
1/4 tsp. nutmeg

Sprinkle on muffin tops. Bake 25 minutes.

To make bread: Divide batter into 2 bread pans. Sprinkle with topping. Bake 375 for 1 hour and 10 minutes.