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

  1. 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.

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