Cherry Pecan Spread on Corn Muffins

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • For the Corn Muffins:
  • 1 (6.5-ounce) package cornbread and muffin mix (recommended: Betty Crocker)
  • 1 egg
  • 1/3 cup milk
  • 2 tablespoons butter, melted
  • 1/2 cup frozen whole corn kernels, thawed
  • For the Cherry Pecan Spread:
  • 1 (8-ounce) container strawberry cream cheese (recommended: Philadelphia)
  • 1/4 cup mascarpone cheese
  • 1/4 cup chopped dried cherries
  • 1/4 cup chopped pecans, toasted
  • 2 teaspoons lemon zest
  • For the Corn Muffins:
Directions
For the Corn Muffins:
  • Preheat oven to 400 degrees F. Spray a 6-cup muffin pan with butter-flavored cooking spray; set aside.

  • In a medium bowl, combine corn muffin mix, egg, milk, butter, and corn kernels. Stir until just combined.

  • Pour equal amounts of mixture into each muffin cup.

  • Bake in preheated oven for 16 to 18 minutes.

For the Cherry Pecan Spread:
  • In a medium bowl, combine all spread ingredients. Mix thoroughly. Refrigerate until ready to use.

  • To serve, spread warm muffin with Cherry Pecan Spread.


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