Place strawberries in a small bowl.
Sprinkle 1/2 c. sugar over.
Set aside for 1 hour.
Drain and reserve liquid and strawberries separately.
Preheat oven to 425°.
Combine flour, soda, nutmeg and salt. Set aside.

In a medium bowl, mix eggs, butter, vanilla,
remaining 1/4 c. sugar and
liquid from strawberries.
Add flour mixture and stir just until combined.
Fold in reserved strawberries.
Spoon into 12 greased muffin pans.
Bake until a cake tester inserted in center
comes out clean about 20 min.
Serve warm. Makes 12 muffins.