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FOOD FUN: Secret Forest Corn Muffins

Surprise: a little tree (OK, it’s a broccoli
floret) is inside. Photo and recipe courtesy
Betty Crocker.

 

Even George H.W. Bush could be convinced to eat broccoli, when it’s tucked away as a surprise in a delicious corn muffin. Make them for brunch or lunch, with soup or a bowl of chili.

And, you can adjust the recipe to mild, medium or spicy!

RECIPE: SECRET FOREST CORN MUFFINS

Ingredients

  • 1 pouch Betty Crocker cornbread & muffin mix
  • Milk, butter and egg called for on cornbread mix pouch
  • 1/3 cup shredded Cheddar cheese or Pepper Jack or jalapeño Cheddar cheese (for spicier muffins)
  • 6 broccoli florets (thawed if frozen)
  • Optional: chili flakes for more heat
  •  
    Preparation

    1. HEAT oven to 350°F. Line 6 regular-size muffin cups with paper baking cups.

    2. MIX muffin batter as directed on cornbread mix pouch. Stir in 1/4 cup cheese. Spoon about 1 tablespoon batter into each muffin cup. Place 1 broccoli floret in each, stem side down, trimming stem if necessary for floret to fit in muffin cup.

    3. SPOON remaining batter over florets, covering completely.

    4. BAKE 15 minutes; sprinkle with remaining cheese. Bake 1 to 3 minutes longer or until toothpick inserted in center comes out clean. Cool at least 5 minutes before serving.

     
    Find more of our favorite muffin recipes.

      




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