STRAWBERRY MUFFINS WITH CINNAMON-HONEY SPREAD

Strawberry Muffins with Cinnamon-Honey Spread image

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

Provided by Taste of Home

Time 30m

Yield 2-1/2 dozen (3/4 cup spread).

Number Of Ingredients 15

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

Steps:

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 blended. Serve with the muffins. Store spread in the refrigerator.

Nutrition Facts : Calories 237 calories, Fat 11g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 159mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.