Broccoli Cornbread Muffins
Broccoli has never been tastier! It's easy to get in your 'Five a Day' with recipes like my Broccoli Cornbread Muffins. One taste of these savory bites will have 'em coming back for more.
What You'll Need:
1 (8-1/2-ounce) package corn muffin mix
1 (10-ounce) package frozen chopped broccoli, thawed
1 cup (4 ounces) shredded Cheddar cheese
1 small onion, chopped
2 large eggs
cup butter, melted
What To Do:
- Preheat the oven to 375 degrees. Combine first 4 ingredients in a large bowl; make a well in center of mixture.
- Stir together eggs and butter, blending well; pour into well of broccoli mixture, stirring just until dry ingredients are moistened. Spoon into lightly greased miniature (1-3/4-inch) muffin pans, filling three-fourths full.
- Bake 12 minutes or until golden. Let stand 2 to 3 minutes before removing from pans.
This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.