Broccoli Corn Muffins Recipes

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BROCCOLI CORN MUFFINS



Broccoli Corn Muffins image

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.

Provided by Taste of Home

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 6

1 package (8-1/2 ounces) corn bread/muffin mix
3 cups frozen chopped broccoli, thawed and well drained
4 large eggs, beaten
1 cup shredded cheddar cheese
1 small onion, chopped
1/4 cup butter, melted

Steps:

  • 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.

Nutrition Facts : Calories 121 calories, Fat 7g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 192mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.

BROCCOLI CORNBREAD



Broccoli Cornbread image

I finally discovered a way to get my family to eat more broccoli by tucking it into corn bread. This bread has a slightly sweet taste that completely hides the broccoli.-Nila Towler, Baird, Texas

Provided by Taste of Home

Time 50m

Yield 16 servings.

Number Of Ingredients 6

2 large eggs
1 cup 4% cottage cheese
3 cups frozen chopped broccoli, thawed
3/4 cup chopped onion
1/2 cup butter, melted, divided
2 packages (8-1/2 ounces each) cornbread/muffin mix

Steps:

  • In a bowl, lightly beat eggs. Add cottage cheese, broccoli, onion, 6 tablespoons butter and muffin mix; beat well. Pour remaining butter into a 10-in. ovenproof skillet; pour batter into skillet. Bake at 350° for 40-45 minutes or until golden. Cut into wedges and serve warm.

Nutrition Facts :

BROCCOLI MUFFINS



Broccoli Muffins image

Because my family loves muffins, I'm always on the lookout for new variations. When I tried these nutritional muffins the first time, they were really a hit and became a favorite addition to our big family meals.

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 10

1-3/4 cups all-purpose flour
1 cup quick-cooking oats
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup whole milk
1/3 cup vegetable oil
1 large egg, room temperature, lightly beaten
1 cup chopped fresh broccoli, blanched
1/2 cup shredded cheddar cheese

Steps:

  • In a large bowl, combine flour, oats, sugar, baking powder and salt. In a small bowl, mix milk, oil and egg; stir into dry ingredients just until moistened. Fold in broccoli and cheese. , Spoon into greased or paper-lined muffin cups. Bake at 400° for 18-20 minutes or until top springs back when lightly touched.

Nutrition Facts : Calories 181 calories, Fat 8g fat, Cholesterol 1mg cholesterol, Sodium 129mg sodium, Carbohydrate 23g carbohydrate, Fiber 1g fiber), Protein 5g protein.

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