Recipe courtesy of Price's BBQ

Broccoli Cornbread Muffins

  • Level: Easy
  • Total: 1 hr 5 min (includes thawing time)
  • Active: 20 min
  • Yield: 18 muffins
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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


Special equipment:
3 large (1-cup) muffin pans
  1. Place the frozen broccoli in a bowl on the counter to thaw. After 20 to 30 minutes, drain the water from the broccoli.
  2. Preheat the oven to 425 degrees F.
  3. 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.
  4. 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.