Makes about 2 1/2 Dozen Muffins
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.
Store in an airtight container. Refrigeration is not required, but may extend the shelf-life of your muffins.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (59g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 92 (49%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 21.2mg||7 %|
|Sodium 2236.2mg||77 %|
|Potassium 66.6mg||2 %|
|Total Carbohydrate 22.7g||7 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 21.6g|
|Protein 2.9g||4 %|
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Calories per serving: 189
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