Strawberry Shortcake, Huckleberry Pie

When I was a little girl, I adored Strawberry Shortcake.

The dolls, not the dessert -- although I loved that, too.

I was channel surfing the other day and discovered that Strawberry Shortcake is back with a new cartoon (and I assume new dolls). Awesome, right? Nope. This Strawberry Shortcake does not look like the Strawberry Shortcake I remember from the 80s. Where is the curly red hair, poofy hat, and green-and-white-striped tights? Now she wears jeans. Jeans! Is nothing sacred?

This was what I muttered to myself as I made a batch of strawberry muffins this past weekend. My daughter thinks I'm crazy. She liked the muffins, though.

STRAWBERRY MUFFINS

4 medium eggs, beaten.

3 cups of all-purpose flour.

2 ½ cups of fresh strawberries, rinsed, hulled and sliced.

2 cups of sugar.

1 ½ cups of chopped walnuts.

1 cup of vegetable oil.

1 tablespoon of cinnamon.

1 teaspoon of baking soda.

1 teaspoon of salt.

Preheat oven to 400 degrees. Lightly coat full-size muffin tins with non-stick cooking spray.

In a suitably sized bowl, combine the flour, sugar, cinnamon, baking soda, and salt.

In a another bowl, combine the eggs, strawberries and the vegetable oil.

Mix the contents of the two bowls together. Gently fold in the chopped walnuts.

Fill the muffin tins about two-thirds full and bake for 15 minutes. Allow to cool.