Broccoli Cornbread Muffins

Name: Broccoli Cornbread Muffins
Ingredients: 1 (8 1/2-ounce) package corn muffin mix; 1 (10-ounce) package frozen chopped broccoli, thawed; 1 cup (4 ounces) shredded Cheddar cheese; 1 small onion, chopped; 2 large eggs; 1/2 cup butter or margarine, melted

6 ingredients

3 steps

Ingredients

1 (8 1/2-ounce) package corn muffin mix
1 (10-ounce) package frozen chopped broccoli, thawed
1 cup (4 ounces) shredded Cheddar cheese
1 small onion, chopped
2 large eggs
1/2 cup butter or margarine, melted

Directions

1

Combine first 4 ingredients in a large bowl; make a well in center of mixture.
2

Stir together eggs and butter, blending well; add to broccoli mixture, stirring just until dry ingredients are moistened. Spoon into lightly greased mini muffin pans, filling three-fourths full.
3

Bake at 325° for 15 to 20 minutes or until golden. Let stand 2 to 3 minutes before removing from pans.