Broccoli Cheddar Muffins
photo by newspapergal
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
12
ingredients
- 4 large eggs
- 1⁄2 cup melted butter
- 1 1⁄2 cups shredded cheddar cheese
- 1 (8 ounce) package corn muffin mix
- 1 (10 ounce) package frozen chopped broccoli, cooked and drained
- 1⁄2 cup chopped scallion (optional)
directions
- In a large bowl, beat eggs with an electric mixer until light colored.
- Add butter and cheese and mix on low.
- Add muffin mix, broccoli and scallions and mix at low speed for another minute.
- Coat a 12 cup muffin pan with cooking spray; divide batter among muffin cups.
- Bake at 375 degrees for 15 minutes until light golden brown.
- Cool on a rack before turning muffins out of pan.
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Reviews
-
These were really good muffins served alongside a bowl of chili. I had only 3 eggs on hand, so I only used 3 and the finished result seemed just fine. I used the full amount of butter, which made them very rich; we did not add any additional butter while eating. I also had to cook these about 22 minutes to get them to be completely done.
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Outstanding!!!!!!!!!!!!!!! I have made these several times. the last time i made them I doubled the batch so I could have some to freeze. I just recently finished them off. Soooo Gooood. I love them dipped in soup. I added some dried dill. I tried them with and without the dill, and I really think it gives an extra zing, and makes them better if thats possible. Thanks for the recipe.
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These are fabulous savory muffins. I love the combination of broccoli and cheese. I think next time, I might try adding in some crumbled bacon. May as well make it as decadent as possible. They were a true hit at A church lunch and I was requested to make them the next day for the potluck. I would suggest using muffin papers so that you will have no problem taking them out of the pan.
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RECIPE SUBMITTED BY
LonghornMama
United States