These muffins are so easy to make, and they are delicious! There are lots of different variations, so you can be creative and try different things instead of broccoli if you want.
Ingredients:
1 (8 1/2 oz.) package corn muffin mix
1 (10 oz) package frozen chopped broccoli, thawed – I like to make sure it is not mostly stalks.
1 1/2 cups shredded Cheddar Cheese (Colby Jack combo works well too)
1 small onion, chopped fine
2 large eggs
1/2 cup (1 stick) butter, melted – Real butter works best.
Directions: Stir up the first 4 ingredients in a large bowl
In a small bowl stir together eggs and butter, blending well.
Add egg and butter mixture to the broccoli mixture, stirring just until all ingredients are moistened.
Spoon into mini muffin pans sprayed with Pam, filling three-fourths full (I made mine into regular size muffins in the above picture. If you do this you need to bake them about 8 minutes longer).
Bake at 325 degrees for 15 – 20 minutes or until golden. Let them stand about 5 minutes before removing from the pan.
Makes 2 dozen mini muffins or 1 dozen regular size ones. These look pretty and are great for company. You can also freeze them for up to 3 months and have them ready in a flash if you need to bring something to a potluck.
Variations: Instead of broccoli add 1 small can of Mexican corn and jalapeno cheese; You can experiment with low-fat cheese but some bake better than others.
Inspired by a recipe I saw on myrecipes.com
