Recipe courtesy of Price's BBQ
1 hr 5 min
(includes thawing time)
20 min
18 muffins


  • 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

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.

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