BROCCOLI CORN MUFFINS
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.
Provided by Taste of Home
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 121 calories, Fat 7g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 192mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
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India Moore
[email protected]These muffins are a great way to start your day. They're light and fluffy, and they give me a boost of energy.
Thabi Duma
[email protected]I love that these muffins are made with whole wheat flour. They're a great source of fiber and they keep me feeling full longer.
Shanitra Johnson
[email protected]These muffins are the perfect healthy snack. They're filling and satisfying, and they're packed with nutrients.
Kashif Ur rehman
[email protected]I love the combination of broccoli and corn in these muffins. They're so flavorful and moist. I'll definitely be making them again.
Tisa Gray
[email protected]These muffins are so easy to make and they're a great way to get your kids to eat their vegetables. I'll definitely be making them again.
Trevor Sutton
[email protected]I made these muffins with my kids and they had a lot of fun. They loved mixing the ingredients and pouring the batter into the muffin cups.
Michael LaFountain
[email protected]These muffins are a great way to use up leftover broccoli and corn. They're also a great healthy option for breakfast or a snack.
King saidi
[email protected]I love that these muffins are made with whole wheat flour and they're still so moist and delicious. They're a great healthy option for breakfast or a snack.
Shehroz Saleem Shehroz Saleem
[email protected]These muffins are so versatile! I've made them with different types of vegetables, like zucchini and carrots, and they've always turned out great.
DarkMatter5565
[email protected]I made these muffins with frozen corn and they turned out just as good as when I use fresh corn. This is a great recipe to have on hand for when you're short on time.
Vip Dietlicious
[email protected]I added some shredded cheddar cheese to these muffins and they were even better! The cheese adds a nice savory flavor.
Avianah Jenkins
[email protected]I made these muffins with whole wheat flour and they turned out great! They're still moist and flavorful, but they have a little more fiber.
Syed Amanat Shah
[email protected]These muffins are a great way to get my kids to eat their vegetables. They love the sweet corn and they don't even notice the broccoli.
nirupa bhagwandeen
[email protected]I love the combination of broccoli and corn in these muffins. They're so flavorful and moist.
Janelle Richard
[email protected]I've made these muffins several times now and they're always a winner. They're perfect for breakfast, lunch, or a snack.
Adan Iman
[email protected]These muffins are so easy to make and they're a great way to use up leftover broccoli and corn. I love that they're healthy and delicious too.
Kgosithabi Trading
[email protected]I made these muffins for a potluck and they were a huge success! Everyone loved them and asked for the recipe.
Octavio Hernandez
[email protected]These muffins were a hit with my family! They're moist and flavorful, with just the right amount of sweetness. I'll definitely be making them again.