Ingredients
1/2 cup sugar1/4 cup cornstarch2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed2 tablespoons butter, cubed1 package (7 ounces) raspberry muffin mix1/4 cup milk
Preparation
In a bowl, combine sugar, cornstarch and berries. Transfer to a greased 11x7-in. baking dish. Dot with butter.
In another bowl, combine muffin mix and milk just until blended; drop by tablespoonfuls onto strawberry mixture. Bake at 425° for 18-22 minutes or until golden brown and bubbly.
