Strawberry Muffins

Oh, how I love strawberry season!  Yes, you can eat strawberries raw without anything; but you can also enjoy them in a variety of sweet concoctions.  This is one of those delightful creations.  Enjoy!
Yields 24-28 regular size muffins
-2 large eggs
-1 1/2 cups sugar
-1 Tbs baking powder
-1/2 tsp baking soda
-1/2 tsp salt
-1 Tbs cinnamon
-1 1/4 cups milk
-2 sticks unsalted butter, melted
-3 cups flour
-2 cups fresh strawberries, chopped
Preheat oven to 375 F.  Line muffin tins with paper liners.  Set aside.
In your mixer's bowl, cream the eggs and sugar.  Once it becomes beautiful, like a meringue, add the baking powder, baking soda, salt and cinnamon.  Mix well.  Slowly, add the milk, then the melted butter.  Stir in the flour, 1/2 cup at a time.  Lastly, once everything has been well mixed, stir in the strawberries.  
Fill prepared muffin tins with the batter.  Bake in preheated oven for about 25 minutes or until toothpick comes out clean.
Cool in pans on wire rack for 10 minutes.  Remove muffins straight onto wire racks and let cool completely.  Enjoy!