Directions:
- Yield: 12 muffins
- Preheat oven to 350°. Line 12 muffin tins with muffin or cupcake paper liners.
- In a large bowl beat cream cheese and granulated sugar with electric mixer on medium-high until blended and light about 2 minutes. Beat in eggs one at a time then beat in milk, and melted butter. Stir in Cornbread & Muffin Mix and pecans just until blended. Spoon batter into muffin tin .
- Bake in center of oven until golden about 12 to 14 minutes
- Note: want a spicy flavor you can use raspberry preserves then stir in 2 teaspoons chipotle flavored hot sauce add them with the eggs
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 511.15 Kcal (2140 kJ) | ||
| Calories from fat | 373.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.52g | 64% | |
|---|---|---|---|
| Cholesterol | 147.17mg | 49% | |
| Sodium | 194.62mg | 8% | |
| Potassium | 256.86mg | 5% | |
| Total Carbs | 30.16g | 10% | |
| Sugars | 21.89g | 88% | |
| Dietary Fiber | 2.92g | 12% | |
| Protein | 9.4g | 19% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.6mg | 9% | |
| Calcium | 113.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 349.24 Kcal (1462 kJ) | ||
| Calories from fat | 255.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.37g | 64% | |
|---|---|---|---|
| Cholesterol | 100.55mg | 49% | |
| Sodium | 132.97mg | 8% | |
| Potassium | 175.49mg | 5% | |
| Total Carbs | 20.6g | 10% | |
| Sugars | 14.96g | 88% | |
| Dietary Fiber | 1.99g | 12% | |
| Protein | 6.42g | 19% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.1mg | 9% | |
| Calcium | 77.4mg | 11% | |
* 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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