Broccoli Corn Muffins
Convenient corn bread mix is dressed up with broccoli and cheese to make these savory muffins. From Dona Hamilton: Cabazon, California. Recipe published in Quick Cooking May/June 2001.
Yield: 18 servings
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Ingredients
- 1 8 1/2-ounce package(s) corn bread/muffin mix
- 3 cup(s) frozen chopped broccoli, thawed and well drained
- 4 eggs, beaten
- 1 cup(s) (4 ounces) shredded cheddar cheese
- 1 small onion, chopped
- 1/4 cup(s) butter, melted
Preparation
- 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.
January 2012
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
Broccoli Corn Muffins Recipe at a Glance
- COURSE: Breads
- CONVENIENCE: Entertaining
- MAIN INGREDIENT: Vegetables
- COOKING METHOD: Bake
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