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Broccoli Corn Muffins
Broccoli Corn Muffins are any easy to make addition to a holiday dinner. Cornbread mix is mixed with broccoli, onions and cheese. The muffin mixture is scooped into muffin tins and baked, prep is less than 5 minutes. I love these Broccoli Corn Muffins as a holiday side because it’s a vegetable mixed into the bread
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 18 muffins
Ingredients
- 1 package (8 ½ oz) corn bread/muffin mix
- 1 package (10 oz) frozen chopped broccoli, thawed and well drained
- 4 eggs beaten
- 1 cup (4 oz) shredded cheddar cheese
- 1 small onion chopped
- ¼ cup butter melted
Instructions
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In a bowl, stir all ingredients just until combined. Fill greased muffin cups three-fourths full. Bake at 350 F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans. Serve warm.
Recipe Notes
This recipe only made 12 muffins for me.