In a small bowl combine strawberries and 1/2 cup sugar. Set aside for 1 hour in which the sugar will extract the liquid from the strawberries.

Preheat the oven to 220ºC.

Sift together the flour, Baking soda, cinammon, and salt. Set aside in a bowl.

In a bowl beat together the eggs and 1/4 cup sugar for 1-2 minutes. Slowly add the oil while mixing.

Add the strawberries to the egg mixture and stir into the mixture. Add the flour and fold until fully incorporated.

Spoon the batter into prepared muffin cups.

Bake for 18-20 minutes in preheated oven.