Cherry Pecan Spread On Corn Muffins Recipes

CHERRY PECAN SPREAD

Steps:

• Place cottage cheese in a blender or food processor. Cover and blend or pulse until smooth.
• Transfer cottage cheese to a medium bowl. Stir in sour cream, brown sugar, pecans, cherries and lemon zest.
• Serve immediately or cover and refrigerate for up to 8 hours. (Spread can be kept chilled longer but cherries will begin to stain).
• Serve as a spread for muffins, bagels, English muffins or toast.
• * To toast the pecans - preheat oven to 350ºF. Spread nuts in a single layer on a baking sheet. Bake for 5-7 minutes or until lightly toasted.
• Serving size = 1 tablespoon.

MEAN CHEF'S DRIED CHERRY CORN MUFFINS

Steps:

• Preheat oven to 350.
• Spray a 12 cup muffin tin.
• Place cherries and 1 tbl flour in bowl, toss and set aside.
• Combine milk, melted butter and eggs in a bowl.
• Set aside.
• In bowl of mixer combine flour, sugar, cornmeal, baking powder and salt.
• Mix with paddle to blend.
• Add milk mixture and mix on low until just blended.
• Add cherries and mix to combine.
• Spoon into muffin tin.
• Bake until tests done.
• Remove muffins from pan to cool.

CANNED CORN BREAD MUFFINS

Steps:

• 10 empty (6-ounce) tomato paste cans, cleaned
• Butter-flavored nonstick cooking spray
• Preheat oven to 400 degrees F.
• In a large bowl, mix all ingredients except for 1/2 cup shredded cheese. Set aside. Spray nonstick butter spray inside cans. Fill each can about 2/3 full with corn muffin batter. Divide remaining 1/2 cup shredded cheese evenly over top. Place cans on baking sheet and bake for 20 minutes or until golden brown.