Cornbread: Broccoli Cornbread Muffins

posted by Mai 04-28-103 10:35 AM

Broccoli Cornbread Muffins
Courtesy of Southern Living

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
1/2 cup butter or margarine, melted

Combine first 4 ingredients in a large bowl; make a well in center of mixture.
Stir together eggs and butter, blending well; add to broccoli mixture, stirring just until dry ingredients are moistened. Spoon into lightly greased mini muffin pans, filling three-fourths full.

Bake at 325 for 15 to 20 minutes or until golden. Let stand 2 to 3 minutes before removing from pans.

Kimberly Maslanka
Laurel, Mississippi

YIELD: Makes 2 dozen mini muffins

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line