Photo: Cherry Pecan Spread on Corn Muffins Recipe
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
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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By cupcake absolute
Near Yorktown,VA.
on August 29, 2011
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Sandra's recipes I usually have to view from afar. Not this one. Great for me!The "spread" is also divine w/Brown bread in a Tin.If too sweet for taste~try mixing the Marscapone Italian Cheese w/a touch of softened Goat cheese.Tangy,Sweet and Best of Both.Corn bread can be home~made{my needs}, then follow through to a Sumptious Spread that goes on nearly Everything.Sweet Or Savoury.
By Chef #578582
Oregon City, OR
on December 24, 2007
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Well, on Christmas Eve I decided I wanted to make corn muffins. I had seen this recipe on the show and went right for it. However, I only had an 8.5oz Jiffy Corn Muffin Mix. I made the recipe exactly as indicated and it turned out wonderfully! Be sure to allow the batter to sit for 3-5 minutes after you make it, before you put it in the muffin tins. That way you will be sure to have a high crown on the muffin. This made 8 muffins for me. Thanks for the great recipe Sandra!
By personaltouch88
Miramar, FL
on November 23, 2007
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Great quick and easy recipe. Perfect for my diabetic grandmother who normally buys corn muffins ready-done from the supermarket with more sugar.
Natasha
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