How to make it

  • 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

People Who Like This Dish 3
Reviews & Comments 3

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  • hungrybear 7 years ago
    a Goody one
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  • jkirk 7 years ago
    These do sound good with the cream cheese.
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  • maureenlaw 7 years ago
    Yummy! Always looking for different ways to make cornbread, thanks!
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