BROCCOLI CORN MUFFINS

Broccoli Corn Muffins image

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

Ingredients

1 package (8-1/2 ounces) corn bread/muffin mix
3 cups frozen chopped broccoli, thawed and well drained
4 large eggs, beaten
1 cup shredded cheddar cheese
1 small onion, chopped
1/4 cup butter, melted

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.