Broccoli Cornbread Muffins

Name: Broccoli Cornbread Muffins
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 18 muffins
Ingredients: One 10-ounce box frozen chopped broccoli; 6 medium eggs; Three 8.5-ounce boxes cornbread and muffin mix; 1 cup small-curd cottage cheese; 3/4 cup (1 1/2 sticks) salted butter, melted; Nonstick baking spray, for the muffin pans

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Level: Easy

Total: 1 hr 5 min (includes thawing time)
Active: 20 min

Yield: 18 muffins

Level: Easy

Total: 1 hr 5 min (includes thawing time)
Active: 20 min

Yield: 18 muffins

Ingredients

One 10-ounce box frozen chopped broccoli

6 medium eggs

Three 8.5-ounce boxes cornbread and muffin mix

1 cup small-curd cottage cheese

3/4 cup (1 1/2 sticks) salted butter, melted

Nonstick baking spray, for the muffin pans

Directions

Special equipment:

3 large (1-cup) muffin pans

Place the frozen broccoli in a bowl on the counter to thaw. After 20 to 30 minutes, drain the water from the broccoli.
Preheat the oven to 425 degrees F.
Crack the eggs into a large mixing bowl. Use a whisk or fork to blend the eggs and break the yolks. Add the cornbread mix, cottage cheese and melted butter and whisk to combine into a smooth batter. Fold in the thawed and drained chopped broccoli.
Spray the cups of 3 large (1-cup) muffin pans with nonstick baking spray. Use a spoon to fill each muffin cup three-quarters of way with batter. Bake until a toothpick inserted in the middle of a muffin comes out clean, about 15 minutes. Serve immediately or let cool 5 to 10 minutes before consuming. These muffins are best served with any barbecue dish, such as, pork, collard greens and chicken.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Price's Bar-B-Que, Gilbert, SC