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    Broccoli Cornbread Muffins


    Source of Recipe


    Southern Living, APRIL 2003

    List of Ingredients




    Broccoli Cornbread Muffins

    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.


    Yield: 2 dozen mini muffins

    Recipe
 

 

 

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