3 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
1 tbsp. cinnamon
4 eggs, beaten
2 c. frozen sliced strawberries, thawed
1 1/2 c. cooking oil
1 c. chopped pecans (optional)

Mix dry ingredients together well. Combine eggs, strawberries, oil and nuts and add dry ingredients. Mix well. Pour into lined muffin tins, filling each half full. Bake at 350 degrees for 30 minutes. Cool in pan 5 minutes before removing to wire rack. Muffins freeze well. Makes about 48.