Broccoli Cornbread Muffins | Emma Claire's Kitchen

Emma Claire's Kitchen

Name: Broccoli Cornbread Muffins
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 2
Ingredients: Tillamook Medium Cheddar Cheese; Vital Farms Eggs Large - 12 Count; McCormick® Whole Black Pepper; McCormick® Minced Onions; Land O Lakes Butter, with Olive Oil & Sea Salt; Krusteaz Honey Cornbread & Muffin Mix; Daisy Cottage Cheese, 4% Milkfat Minimum, with Blueberries; Ocean Mist Farms Season & Steam Sweet Baby Broccoli; Morton Iodized Salt, 26 Ounce; El Guapo Garlic Powder

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Broccoli Cornbread Muffins

Serves 235 mins prep45 mins cook

Can’t get your kids to eat their veggies? Then you have to try these Broccoli Cornbread Muffins I made using Mann’s Broccoli Wokly®. MANN™ has been providing the highest quality of vegetables for over 80 years so they can make anyone a vegetable love

0 servings

What you need

cup cheddar cheese

egg

tsp ground black pepper

tsp granulated onion

Land O Lakes Butter, with Olive Oil & Sea Salt

tbsp unsalted butter

oz cornbread mix

Daisy Cottage Cheese, 4% Milkfat Minimum, with Blueberries

oz cottage cheese

Ocean Mist Farms Season & Steam Sweet Baby Broccoli

cup broccoli

tsp salt

tsp garlic powder

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Instructions

1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, beat together 4 eggs. Add in cottage cheese and shredded cheddar cheese and mix together.
3. Next add in spices then stir in the cornbread, one box at a time. Add in melted butter.
4. Fold in the broccoli then spoon the batter into the greased muffin tins, filing about half way. You can use muffin liners if you prefer.
5. Bake for 30 minutes or until set. Enjoy!!

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