Recipe courtesy of Price's BBQ
Total:
1 hr 5 min
(includes thawing time)
Active:
20 min
Yield:
18 muffins
Level:
Easy

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Beef with Broccoli

Recipe courtesy of Ching-He Huang

Roasted Cauliflower and Broccoli

Recipe courtesy of Ellie Krieger

Chicken, Broccoli and Cheese Garbage Bread

Recipe courtesy of Chris Massie

Garlicky Broccoli Rabe

Recipe courtesy of Patti LaBelle

On TV

So Much Pretty Food Here