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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

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.

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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.

  • phillipberry
    Nov 10, 2011

    No comment left