WHOLE WHEAT STRAWBERRY MUFFINS

    Ingredients 

1/4 c. Crisco vegetable oil

1/2 c. whole milk

1 egg

1/2  tsp. salt

2  tsp. Clabber Girl baking powder

1/2  c. granulated sugar

1 3/4 c. Pillsbury Whole Wheat flour
1 c. chopped fresh strawberries

1 c.  finely chopped pecans

           Preparation

1.  Preheat oven to 350 degrees. Grease muffin pan if liners are not used. 

2.  In a small bowl, combine oil, milk and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder, pecans, and sugar. Blend in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.

3.  Put paper liners in pan and pour mixture in muffin cups. Bake in preheated oven for 15 minutes, or until the tops bounce back from the touch.  Cool 10 minutes and remove from pan.