Difference between revisions of "Broccoli Corn Muffins"

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m (Text replace - "Directions" to "Procedures")
 
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* ¼ cup [[milk]] (I like skim)
 
* ¼ cup [[milk]] (I like skim)
  
== Directions ==
+
== Procedures ==
 
# In a bowl, stir all ingredients just until combined.  
 
# In a bowl, stir all ingredients just until combined.  
 
# Fill greased muffin cups three-fourths full.  
 
# Fill greased muffin cups three-fourths full.  
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__NOTOC__
 
__NOTOC__
 
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==References==
 +
<references/>
 
[[Category:North American cuisine]]
 
[[Category:North American cuisine]]
 
[[Category:Broccoli Recipes]]
 
[[Category:Broccoli Recipes]]
[[Category:Broccoli Side Dish Recipes]]
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[[Category:Broccoli Recipes]]
 
[[Category:Cheddar Recipes]]
 
[[Category:Cheddar Recipes]]
 
[[Category:Cornbread Recipes]]
 
[[Category:Cornbread Recipes]]
 
[[Category:Muffin Recipes]]
 
[[Category:Muffin Recipes]]
[[Category:Recipes that need photos]]
 

Latest revision as of 09:07, 14 July 2012

Prep Time:15 minutes

Cook time:20 minutes

Serves:18

Ingredients

  • 1 (8.5 ounce) package corn bread/muffin mix (I like Jif)
  • 1 (10 ounce) package frozen chopped broccoli, thawed and well drained (or fresh if you have it)
  • 4 eggs, beaten
  • 1 cup shredded Cheddar cheese (I like more)
  • 1 small onion, chopped (optional)
  • ¼ cup butter or margarine, melted
  • ¼ cup milk (I like skim)

Procedures

  1. In a bowl, stir all ingredients just until combined.
  2. Fill greased muffin cups three-fourths full.
  3. Bake at 350 °F for 20-25 minutes or until a toothpick comes out clean.
  4. Cool for 5 minutes before removing from pans. Serve warm. ...


References