Desserts recipes |
Strawberry Muffins |
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| 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 |
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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). |
