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.
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
Reviews
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.
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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