CHERRY PECAN SPREAD ON CORN MUFFINS

Cherry Pecan Spread on Corn Muffins image

Provided by Sandra Lee

Categories dessert

Time 25m

Yield 4 servings

Number Of Ingredients 10

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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

Steps:

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.