Name: Cherry Pecan Spread on Corn Muffins
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 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; 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.

On Tonight

Cherry Pecan Spread on Corn Muffins

For the Corn Muffins:

For the Cherry Pecan Spread:

For the Cherry Pecan Spread:

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