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
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
