Broccoli Cornbread Muffins 1 (8 1/2-ounce) package corn muffin mix 1 (10-ounce) package frozen chopped broccoli, thawed 1 cup (4 ounces) shredded Cheddar cheese 1 small onion, chopped 2 large eggs 1/2 cup butter or margarine, melted Combine first 4 ingredients in a large bowl; make a well in center of mixture. Stir together eggs and butter, blending well; add to broccoli mixture, stirring just until dry ingredients are moistened. Spoon into lightly greased mini muffin pans, filling three-fourths full. Bake at 325F for 15 to 20 minutes or until golden. Let stand 2 to 3 minutes before removing from pans. Yield: 24 mini muffins. (nutritional info not available) _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
