Corn Muffins Recipe With Broccoli | The Nibble Webzine Of Food Adventures

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FOOD FUN: Secret Forest Corn Muffins

September 16, 2013 at 4:22 pm · Filed under Bread-Crackers-Sandwiches, Food Fun, Recipes

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

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