Makes 12

In spring doesn’t everyone’s fancy turn to strawberries?  The sensuous, sweet flavors of strawberries combines perfectly with the delicate quality of Ricotta cheese to make the delicious muffins, a perfect way to greet a sunny spring morning.

2 cups all-purpose flour

1 tablespoon baking powder

1 cup sugar

¼ teaspoon ground nutmeg

2 eggs

¼ cup (½ stick) melted and cooled butter

½ cup cold water

1 cup washed, stemmed and chopped strawberries

1 cup ricotta cheese

Pre-heat oven to 375°.  Prepare muffin pans with non-stick spray.  Sift all dry ingredients together into a large bowl.  Add the eggs, butter and water and stir gently only until the dry ingredients are almost all moistened.  Add the strawberries and ricotta and continue to mix gently until incorporated.  Be careful not to over-mix.  Spoon or scoop into prepared muffin pans, filing them about ¾ full.  Bake in the center of the oven for about 25 minutes or until a slim bamboo skewer inserted into the center comes out clean.  Allow to cool for a few minutes before removing to a cloth lined basket.  Serve warm.