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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 18 |
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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. Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix |
3 cups frozen chopped broccoli, thawed and well drained |
4 eggs, beaten |
1 cup (4 ounces) shredded cheddar cheese |
1 small onion, chopped |
1/4 cup butter, melted |
Directions:
1. 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. Yield: 1-1/2 dozen.
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