Directions:
- For the Corn Muffins:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 312.9 Kcal (1310 kJ) | ||
| Calories from fat | 240.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.69g | 41% | |
|---|---|---|---|
| Cholesterol | 84.45mg | 28% | |
| Sodium | 104.98mg | 4% | |
| Potassium | 188.33mg | 4% | |
| Total Carbs | 14.99g | 5% | |
| Sugars | 5.59g | 22% | |
| Dietary Fiber | 2.17g | 9% | |
| Protein | 6.4g | 13% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.8mg | 4% | |
| Calcium | 79.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 282.46 Kcal (1183 kJ) | ||
| Calories from fat | 216.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.09g | 41% | |
|---|---|---|---|
| Cholesterol | 76.24mg | 28% | |
| Sodium | 94.76mg | 4% | |
| Potassium | 170.01mg | 4% | |
| Total Carbs | 13.53g | 5% | |
| Sugars | 5.05g | 22% | |
| Dietary Fiber | 1.96g | 9% | |
| Protein | 5.78g | 13% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 72.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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