Strawberry Muffins with Cinnamon-Honey Spread

3 cups 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 teaspoon red food coloring -- optional
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

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 3/4s full.

Bake at 375 degrees for 15-18 min. or until muffins test done.

Meanwhile, combine spread ingredients in a small mixing bowl; beat until blended. Serve with the muffins. Store spread in refrigerator.

Makes 30
Source: Quick Cooking