Fresh Strawberry Cupcakes
1 3/4 c all-purpose flour
1 t baking soda
1 c sugar
1/2 c chopped walnuts
1/2 c vegetable oil
1/2 t almond or vanilla extract
1 pkg frozen sweet strawberries or 1 cup (10 oz) crushed fresh strawberries mixed with 3 T sugar
Mix together flour, baking soda, sugar and nuts in a bowl. In another bowl, beat together eggs, flavoring and oil until well blended.
Add strawberries and beat at slow speed of mixer until berries are partially broken.
Beat in flour mixture slowly until smooth, but pieces of berries are still visible.
Pour batter into greased muffin tins, filling to half.
Bake at 350 deg F for about 20 minutes, or until they test done.
Or, bake in greased 9x5x3″ loaf pan for at 350 deg F for 1 hour, or until done. Sprinkle with powdered sugar if desired. Makes 24