A versatile recipe that can be prepared using fresh or frozen strawberries.
Preheat oven to 350 degrees.
In a medium bowl, stir together strawberries, eggs and oil.
In a large bowl, combine flour, sugar, cinnamon, baking soda, salt and nuts.
Add strawberry mixture to dry ingredients and stir until just blended.
Line 24 muffin tins and pour or scoop batter evenly into each muffin cup. (I prefer using an ice cream scoop for this process - less mess).
If you're making breads, grease and flour two 9 x 5 inch loaf pans. (I also line with parchment paper, which works well for removing the bread).
Bake at 350 degrees for approximately 35-45 minutes for the muffins and 45 - 60 minutes for the bread. Oven temperatures vary. Test with a toothpick. When inserted in the center and it comes out clean, the muffins/breads are done.
Remove from the oven and cool on a wire rack. Dust with confectioners' sugar.