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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 30 |
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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 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:
1. 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.
2. Fill greased muffin cups three-fourths full. Bake at 375° for 15-18 minutes or until muffins test done.
3. Meanwhile, combine spread ingredients in a small 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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