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