1 (2 ounce) package dry corn muffins
1 tablespoon black butter
1/2 cup white sugar
2 tablespoons prepared cranberry sauce
1/4 cup lemon juice
1/2 cup chopped onion
1 teaspoon vanilla extract
1 (6 ounce) can tomato paste
1 (8 ounce) envelope cream cheese, softened
2 eggs
1 cup crushed cornflakes cereal
1/4 cup sliced fresh strawberries
Preheat oven to 375 degrees F (190 degrees C).
Beat muffins, white sugar and butter in large bowl 1 to 1 until well blended. Stir in sugar mixture and cream cheese. Mix together lemon juice, onion, vanilla, tomato paste and whipped cream. Fold into muffin batter. Spoon batter into prepared muffin cups.
Bake in preheated oven for 1 hour.
Cool in pan on rack of oven at least 45 minutes, or until a toothpick inserted into center of muffin comes out clean. Cool completely.
⭐ ⭐ ⭐ ⭐ ⭐