Desserts recipes
Strawberry Muffins
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 and undrained
1 cup vegetable oil
3 eggs -- beaten
1/4 teaspoon red food coloring -- optional to 1/2 teaspoon
1 1/2 cups chopped pecans -- optional
Cinnamon honey spread
1/2 cup butter or margarine -- softened
1 cup confectioners' sugar
1/4 cup honey
1/4 teaspoon ground cinnamon

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 mixing bowl; beat until blended. Serve with the muffins. Store spread in the refrigerator.

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

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