Broccoli Corn Muffins Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 18 servings

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

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.

Directions

  1. 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.
Originally published as Broccoli Corn Muffins in Quick Cooking May/June 2001, p37

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.

Reviews for Broccoli Corn Muffins

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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MY REVIEW
Reviewed May. 28, 2012

"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."

MY REVIEW
Reviewed Nov. 19, 2011

"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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