La Grange IGA Recipes
https://www.lagrangeigaoh.com/Recipes/Detail/4038/Cheesy_Broccoli_Corn_Muffins
Cheesy Broccoli Corn Muffins
Yield: 18 muffins
Ingredients
| 1 1/2 |
cups |
fresh broccoli, cut to yield 18 pieces
|
|
|
| 1 |
package |
(8.5 ounce) corn muffin mix
|
|
|
| 1 |
|
small onion, chopped
|
|
|
| 1 |
cup |
(4 ounces) shredded cheddar cheese
|
|
|
| 4 |
|
eggs, beaten
|
|
|
| 1/4 |
cup |
butter, melted
|
|
|
Directions:
Preheat oven to 350 F
Spray muffin pans with nonstick cooking spray or line with paper baking cups (2 1/2- inch; 18 count).
Place one piece of broccoli in each cup.
In a large bowl add muffin mix, onion, cheese, eggs and melted butter and stir just until combined. Fill greased muffin cups (or paper baking cups) three-fourths full covering the broccoli.
Bake for 20 to 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans.
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://www.lagrangeigaoh.com/Recipes/Detail/4038/Cheesy_Broccoli_Corn_Muffins