Cherry Pecan Spread on Corn Muffins

By cirql8or

Recipe courtesy Sandra Lee, 2007

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

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

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.

In a medium bowl, combine all spread ingredients. Mix thoroughly. Refrigerate until ready to use.

To serve, spread warm muffin with Cherry Pecan Spread.