Preheat oven to 375 degrees 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 24 paper-lined or greased 2-3/4 inch muffin tin cups.

In small bowl mix 1 tablespoon each additional sugar and corn meal with 1/4 teaspoon additional nutmeg; 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.

Courtesy of the California Strawberry Commission.