Save on Pinterest

Broccoli Corn Muffins

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
    1-1/2 dozen


  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 3 cups frozen chopped broccoli, thawed and well drained
  • 4 large eggs, beaten
  • 1 cup 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.
Nutrition Facts
1 each: 121 calories, 7g fat (4g saturated fat), 64mg cholesterol, 192mg sodium, 11g carbohydrate (4g sugars, 1g fiber), 4g protein.

Recommended Video


Click stars to rate
Average Rating:
  • nelda h. till
    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.

  • jenjones892
    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.

  • phillipberry
    Nov 10, 2011

    No comment left