American•comfort
Broccoli Cheddar Cheese Cornbread Muffins
Broccoli Cheddar Cheese Cornbread Muffins combine three of my favorite foods: cheese, cornbread, and broccoli into one flavor-packed parcel. They are also great paired with chili and soups. Simple and delicious! A must try!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- EASY
Ingredients
12
- 4 eggs (large)
- 1/2 cup unsalted butter (melted)
- 1+1/2 cup sharp cheddar cheese (shredded)
- 1 pkg corn muffin mix (8 oz (I used Jiffy))
- 10 oz frozen chopped broccoli (thawed and drained)
Instructions
- 1
Preheat the oven to 375 degrees F.
- 2
Add the eggs to a large bowl and beat with an electric mixer until the color changes to pale yellow.
- 3
Add the butter and cheese and mix to combine.
- 4
Add the muffin mix and broccoli and stir to combine.
- 5
Spray a regular size muffin pan with non-stick cooking spray and use an ice cream scoop to evenly scoop the batter into the cups.
- 6
Bake for 15 minutes or until the muffins are a light golden brown.
- 7
Cool the muffins on a rack for about 5 minutes and remove from the pan.
- 8
Serve immediately.