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.
- 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
- 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
Reviews for Broccoli Corn Muffins
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review