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Broccoli Corn Muffins

SUBMITTED BY: Dona Hamilton

"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."
RECIPE RATING:
The reviewer gave this recipe 3 stars. This recipe average a 4 star rating.
Read Reviews (2)
PREP TIME  15 Min
COOK TIME  20 Min
READY IN  35 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 (8.5 ounce) package corn bread/muffin mix
  • 1 (10 ounce) package frozen chopped broccoli, thawed and well drained
  • 4 eggs, beaten
  • 1 cup shredded Cheddar cheese
  • 1 small onion, chopped
  • 1/4 cup butter or margarine, melted

DIRECTIONS

  1. In a bowl, stir all ingredients just until combined. Fill greased muffin cups three-fourths full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans. Serve warm.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 7, 2007 by Cat Berner
This was a great variation on cornbread. The only problem I had was with the batter being dry,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 16, 2007 by CHRIA
I didn't change a thing and it came out smashing. Everyone loved it. I finally have a great... MORE


 
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