Difference between revisions of "Broccoli Corn Muffins"
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* ¼ cup [[milk]] (I like skim) | * ¼ cup [[milk]] (I like skim) | ||
| − | == | + | == Procedures == |
# In a bowl, stir all ingredients just until combined. | # In a bowl, stir all ingredients just until combined. | ||
# Fill greased muffin cups three-fourths full. | # Fill greased muffin cups three-fourths full. | ||
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__NOTOC__ | __NOTOC__ | ||
| − | + | ==References== | |
| − | [[Category: | + | <references/> |
| + | [[Category:North American cuisine]] | ||
| + | [[Category:Broccoli Recipes]] | ||
[[Category:Broccoli Recipes]] | [[Category:Broccoli Recipes]] | ||
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[[Category:Cheddar Recipes]] | [[Category:Cheddar Recipes]] | ||
[[Category:Cornbread Recipes]] | [[Category:Cornbread Recipes]] | ||
[[Category:Muffin Recipes]] | [[Category:Muffin Recipes]] | ||
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Latest revision as of 08:07, 14 July 2012
Prep Time:15 minutes
Cook time:20 minutes
Serves:18
Ingredients
- 1 (8.5 ounce) package corn bread/muffin mix (I like Jif)
- 1 (10 ounce) package frozen chopped broccoli, thawed and well drained (or fresh if you have it)
- 4 eggs, beaten
- 1 cup shredded Cheddar cheese (I like more)
- 1 small onion, chopped (optional)
- ¼ cup butter or margarine, melted
- ¼ cup milk (I like skim)
Procedures
- 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. ...
