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Strawberry Muffins Recipe

  • 30servings
  • 30minutes
  • 237calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsZinc, Copper, Natrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cups all-purpose flour

  2. 2 cups sugar

  3. 1 tablespoon ground cinnamon

  4. 1 teaspoon baking soda

  5. 1 teaspoon salt

  6. 2 cups frozen sweetened strawberries, thawed, undrained

  7. 1 cup vegetable oil

  8. 3 eggs, beaten

  9. 1/4 to 1/2 teaspoon red food coloring, optional

  10. 1-1/2 cups chopped pecans, optional

  11. CINNAMON-HONEY SPREAD:

  12. 1/2 cup butter, softened

  13. 1 cup confectioners' sugar

  14. 1/4 cup honey

  15. 1/4 teaspoon ground cinnamon

Instructions Jump to Ingredients ↑

  1. Strawberry Muffins Recipe photo by Taste of Home 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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