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Strawberry Muffins

3 cups All-purpose Flour
2 cups Granulated Sugar
1 Tbs. Cinnamon
1 tsp. Baking Soda
1 tsp. Salt
2 cups fresh Strawberries; rinsed, hulled, and sliced
1 cup Vegetable Oil
3 large Eggs, lightly beaten
1 1/2 cups Walnuts or Pecans, chopped

Pre-heat oven to 375-F degrees and lightly oil full-size muffin tins with non-stick cooking spray.

In a large mixing bowl, combine the flour, sugar, cinnamon, baking soda, and salt.

In a separate mixing bowl, combine the strawberries, vegetable oil, and eggs. Stir the wet mixture into the dry ingredients. Gently fold the chopped nuts into the batter.

Fill the prepared muffin tins three-quarters full and bake for 15 to 18 minutes, or until the muffins test done in the center.

Remove the muffins from the tins after cooling for a few minutes, and repeat the process until all the muffin batter is used.