Cherry Pecan Spread on Corn Muffins
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 683
- Total Fat
- 42
- Saturated Fat
- 20
- Carbohydrates
- 66
- Dietary Fiber
- 2
- Sugar
- 26
- Protein
- 12
- Cholesterol
- 154
- Sodium
- 810
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
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.