Broccoli Corn Muffins

Name: Broccoli Corn Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1-1/2 dozen.
Ingredients: 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 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.

Ingredients

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

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.

Nutrition Facts

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

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

Reviews

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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.