Cheesy Broccoli Corn Muffins

Yield: 18 muffins

Ingredients

Add fresh broccoli, cut to yield 18 pieces to shopping list 1 1/2 cups fresh broccoli, cut to yield 18 pieces

Add (8.5 ounce) corn muffin mix to shopping list 1 package (8.5 ounce) corn muffin mix

Add small onion, chopped to shopping list 1 small onion, chopped

Add (4 ounces) shredded cheddar cheese to shopping list 1 cup (4 ounces) shredded cheddar cheese

Add eggs, beaten to shopping list 4 eggs, beaten

Add butter, melted to shopping list 1/4 cup butter, melted

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Directions:

Preheat oven to 350 F

Spray muffin pans with nonstick cooking spray or line with paper baking cups (2 1/2- inch; 18 count).

Place one piece of broccoli in each cup.

In a large bowl add muffin mix, onion, cheese, eggs and melted butter and stir just until combined. Fill greased muffin cups (or paper baking cups) three-fourths full covering the broccoli.

Bake for 20 to 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans.

Please note that some ingredients and brands may not be available in every store.