Broccoli Corn Muffins Recipe

5 2 3
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Broccoli Corn Muffins Recipe

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5 2 3
Publisher Photo
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.
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

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

Nutritional Facts

1 each: 121 calories, 7g fat (4g saturated fat), 64mg cholesterol, 192mg sodium, 11g carbohydrate (4g sugars, 1g fiber), 4g protein.

  • 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
  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

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Reviews forBroccoli Corn Muffins

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MY REVIEW
nelda h. till User ID: 2769024 30329
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
jenjones892 User ID: 3931282 53662
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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