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Strawberry Muffins with Cinnamon-Honey Spread

 Strawberry Muffins with Cinnamon-Honey Spread
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 King Arthur Unbleached 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 with Cinnamon-Honey Spread (continued)

Directions (continued)

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