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2 pk Frozen sweetend strawberries thawed (10 ounces ea)
1/2 c Sugar
2 tb Cornstarch
3 tb Butter or margarine
1 pk Martha White Strawberry Muffin Mix (7 ounces)
1/2 c Milk
Preheat oven to 425. Grease a shallow 2-quart baking dish. Spread
strawberries evenly in prepared dish. Stir together sugar and cornstarch in
small mixing bowl; sprinkle over strawberries. Dot with butter. Combine
muffin mix and milk in small mixing bowl; stir just until blended. Spoon
batter evenly over strawberry mixture. Bake for 20 to 25 minutes or until
golden brown and bubbly. Cool on wire rack.
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