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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.
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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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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