Broccoli Corn Muffins Recipe

Rating 5

In Cabazon, California, Dona Hamilton dresses up convenient corn bread mix with broccoli and cheese to make these savory muffins. They're good with any meal and a tasty way to get youngsters to eat their veggies.

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Broccoli Corn Muffins Recipe
  • Prep: 15 min. Bake: 20 min. + cooling
  • Yield: 18 Servings
15 20 35

Ingredients

  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 3 cups frozen chopped broccoli, thawed and well drained
  • 4 eggs, beaten
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 small onion, chopped
  • 1/4 cup butter, melted

Directions

  • In a bowl, stir all ingredients just until combined. Fill greased muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans. Serve warm. Yield: 1-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 121 calories, 7 g fat (4 g saturated fat), 64 mg cholesterol, 192 mg sodium, 11 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Broccoli Corn Muffins in Quick Cooking May/June 2001, p37

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Reviews for Broccoli Corn Muffins

Broccoli Corn Muffins

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(1-2) of 2 reviews

Reviewed on May. 28, 2012 by nelda h. till

I used extra sharp cheese and added one jalapeno pepper. Used fresh chopped broccoli, uncooked. Is delicious!! But will add another jaleno for more heat next time.

Reviewed on Nov. 19, 2011 by jenjones892

I made a similar but more complicated version of this recipe for several years. I tossed that recipe out as soon as I made this the first time. It is simple to make and delicious to eat. Even my pickiest child loves it. I often substitute chopped spinach with the same great results.

 
 
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