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Strawberry Muffins

I sometimes makes these moist, fruity muffins a day early to cut down on last-minute preparation. They get a special touch from a quick-to-fix cinnamon-honey spread.—Phyllis Carlson, Gardner, Kansas

30 ServingsPrep/Total Time: 30 min.

Ingredients

3 cups all-purpose flour
2 cups sugar
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups frozen sweetened strawberries, thawed, undrained
1 cup vegetable oil
3 eggs, beaten
1/4 to 1/2 teaspoon red food coloring, optional
1-1/2 cups chopped pecans, optional
CINNAMON-HONEY SPREAD:
1/2 cup butter, softened
1 cup confectioners' sugar
1/4 cup honey
1/4 teaspoon ground cinnamon

Directions

In a large bowl, combine flour, sugar, cinnamon, baking soda and
salt. In another bowl, mix strawberries, oil, eggs and food coloring
if desired; stir into dry ingredients just until moistened. Fold in
pecans if desired.
Fill greased muffin cups three-fourths full. Bake at 375° for
15-18 minutes or until muffins test done.
Meanwhile, combine spread ingredients in a small bowl; beat until

2 of 2

Strawberry Muffins (continued)

Directions (continued)

blended. Serve with the muffins. Store spread in the refrigerator.
Yield: 2-1/2 dozen (3/4 cup spread).

Nutrition Facts: 1 serving (1 each) equals 237 calories, 11 g fat (3 g saturated fat), 29 mg cholesterol, 159 mg sodium, 34 g carbohydrate, 1 g fiber, 2 g protein.