- Level: Easy
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 4 servings
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
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.
