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2 c. flour
1 tbsp. baking powder
1/2 tsp. salt
1 c. fresh strawberries, chopped, about 12
1/3 c. sugar
1/2 c. whipping cream
1 egg, slightly beaten
1/2 tsp. vanilla
1/3 c. margarine, melted

1/3 c. flour
1/4 c. pecans, finely chopped
1/4 c. sugar
3 tbsp. margarine, at room temperature
1/2 tsp. ground cinnamon

Preheat oven to 400 degrees. Combine strawberries and sugar. Let stand 5 minutes. Stir in cream, egg and vanilla until well blended. Add strawberry mixture to flour, baking powder and salt mixture. Add margarine and stir just until blended. Spoon into 10 to 12 greased muffin pan cups. Sprinkle with topping. FOR TOPPING: Combine flour, pecans, sugar, margarine, and cinnamon in a medium bowl until mixture comes together in large crumbs. Bake 12 to 15 minutes or until toothpick comes out clean.