Strawberry Muffins with Cinnamon-Honey Spread Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 30
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 cup butter softened
- 2 cups sugar
- 1/4 teaspoon ground cinnamon
- 1 cup confectioners' sugar
- 3 cups all-purpose flour
- 3 eggs, beaten
- 1 cup vegetable oil
- 1/4 cup honey
- 1-1/2 cups chopped pecans optional
- 2 cups frozen sweetened strawberries thawed, undrained
- 1/4 to 1/2 teaspoon red food coloring optional
- cinnamon-honey spread:
- Carbohydrate 18.1134454239951 g
- Cholesterol 24.4025000068762 mg
- Fat 14.7882667874987 g
- Fiber 0.490478891307298 g
- Protein 1.34844433496218 g
- Saturated Fat 6.25339736329608 g
- Serving Size 1 1 serving (48g)
- Sodium 3945.05432202635 mg
- Sugar 17.6229665326878 g
- Trans Fat 0.752269761430825 g
- Calories 208 calories
Directions 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 375degrees 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. Yield: 2-1/2 dozen (3/4 cup spread). Originally published as Strawberry Muffins in Quick Cooking May/June 1999, p14 Nutritional Facts 1 serving (1 each) equals 237 calories, 11 g fat (3 g saturated fat), 29 mg cholesterol, 159 mg sodium, 34 g carbohydrate, 1 g fiber, 2 g protein. Print Add to Recipe Box Email a Friend
