Ingredients:
- 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, undrained
- 1 cup “yonca” Sunflower oil
- 3 eggs, beaten
- 1-1/2 cups chopped pecans, optional
CINNAMON-HONEY SPREAD:
- 1/2 cup butter, softened
- 1/4 cup “Balarisi” honey
- 1/4 cup “Balarisi” honey
- 1/4 teaspoon ground cinnamon
Instructions:
- In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. In another bowl, mix strawberries, oil, eggs;
- 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 bowl; beat until blended. Serve with the muffins. Store spread in the refrigerator. 2-1/2 dozen (3/4 cup spread).
