Ingredients
1 1/2 cups chopped dried strawberries
3 cups plus 1 tablespoon all-purpose flour
1 1/2 cups milk
1/2 pound (2 sticks) unsalted butter, melted and cooled
3 large eggs
1 cup sugar, plus more for sprinkling
1 cup yellow cornmeal
2 tablespoons baking powder
1 1/2 teaspoons salt
Preparation
Heat oven to 350 degrees. Line a 12-cup muffin tin with paper liners; set aside. Place strawberries and 1 tablespoon flour in a bowl; toss to combine; set aside. In a medium bowl, combine milk, melted butter, and eggs; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the remaining 3 cups flour, sugar, cornmeal, baking powder, and salt. Add the milk mixture; mix on low speed until just blended. Add reserved dried strawberries; mix to combine. Spoon batter into prepared tin, making sure all batter is used. Brush muffin tops with water, and sprinkle with sugar.
Place in oven; bake until golden brown and a cake tester inserted in the middle of a muffin comes out clean, about 30 minutes. Cool slightly on a wire rack. Remove muffins from pan, and place on a wire rack to cool.
