During the holiday season we get reacquainted with leftovers. Sometimes the leftovers are odds and ends, such as pie filling. I recently made a small pie and had a decent amount of blueberry pie filling remaining that I didn’t want to simply toss. Insert mini blueberry pie filling cornbread muffins!
These cornbread muffins are different, but in a totally good way. If you prefer a not-so-sweet breakfast treat you’re going to love these littles! The husband and I enjoyed trying these this past weekend. This holiday season take those odd leftover ingredients and try something new! Grab the full recipe details below.
So let’s chat about the NEW I Can’t Believe It’s Not Butter®. It’s made from real, simple ingredients- 100% taste with 0% artificial preservatives. 40% fewer calories (score!) and 70% less saturated fat than butter. The new recipe comes in Original, Light and Olive Oil. The new I Can’t Believe It’s Not Butter® offers a fresh butter taste to add flavor to any meal, and can be used for spreading, topping, sauteing, cooking and baking.
Mini Blueberry Pie Filling Cornbread Muffins
Ingredients: 1 cup of yellow cornmeal, 1 cup of flour, 1 tbsp baking powder, 1 cup of milk, 2 eggs, 1/4 cup of I Can’t Believe It’s Not Butter®, 1/2 cup of blueberry pie filling
Combine the dry ingredients in a bowl. Combine the milk, eggs, I Can’t Believe It’s Not Butter® in a separate bowl. Combine the dry and wet ingredients. Fold in 1/2 cup of blueberry pie filling to the mixture. Bake at 400 for 15 minutes. Allow to cool slightly. Serve warm with I Can’t Believe It’s Not Butter® spread on the top of each blueberry cornbread muffin.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.