Recipe: Strawberry Muffins with Strawberry-Honey Spread (using biscuit mix and pie filling)

STRAWBERRY MUFFINS WITH STRAWBERRY-HONEY SPREAD

2 cups biscuit mix (like Bisquick)
1/4 cup sugar, divided use
1 large egg
1 (21 ounce) can strawberry fruit filling, divided use
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
FOR THE STRAWBERRY-HONEY SPREAD:
1 stick (1/2 cup) butter or margarine
1/2 cup honey

Preheat oven to 400 degrees F. Grease 12 muffin pan cups.

Combine (dry) biscuit mix, 2 tablespoons sugar, and egg, beating vigorously with a spoon 1 minute.

Fold in half of fruit filling. Spoon into prepared muffin pans, filling two-thirds full.

Stir together remaining 2 tablespoons sugar, cinnamon, and nutmeg. Sprinkle evenly over muffin batter.

Bake at 400 degrees F for 15 to 20 minutes. Remove from pans immediately.

TO PREPARE THE STRAWBERRY-HONEY SPREAD:
Microwave butter and honey in a microwave-safe container at HIGH 1 1/2 minutes, stirring 3 times. Stir in remaining fruit filling. Serve the spread at room temperature with muffins, or cover and chill overnight, if desired.

Makes 1 dozen muffins
From: MED/TN