Wednesday, October 15, 2008

Broccoli-Cheese Cornbread Muffins

These were recommended to me by another mom with a picky eater. For a kid who really only likes to eat cheese and carrots, my daughter likes these a lot.

4 eggs
1/2 cup butter, melted
3/4 tsp salt
1 box cornbread mix (I used an 8.5 oz Jiffy)
1 10oz bag frozen broccoli florets, thawed, drained and chopped finely
1 cup shredded cheddar cheese
(1 medium onion, chopped)

Preheat oven to 350. Prepare a muffin pan with liners.
In a bowl, combine eggs, butter and salt.
Stir in cornbread mix until just blended; stir in remaining ingredients.
Pour into muffin pan and back for about 25 minutes or until an inserted toothpick comes out clean.
Serve warm.

I always leave out the onion to make them more kid-friendly.
They look a little moldy, thanks to the broccoli, but still taste great!
They freeze really well - just let them cool completely and toss them in a freezer ziplock bag. Reheat for about 20 seconds in the microwave.

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