Broccoli Cheddar Corn Muffins

• Vegetarian

• Produce

  • 2 cup Baby broccoli florets
  • 1 tsp Garlic powder
  • 3 Green onions
  • 1 tsp Onion powder

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 8.5 or 9] oz corn muffin mix [i.e. jiffy
  • 1/2 tsp Paprika

• Dairy

  • 4 tbsp Butter
  • 1/2 cup Buttermilk or whole milk
  • 2 cup Cheddar cheese, sharp

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 2 cup steamed baby broccoli florets, cooled [or roughly chopped]
• 1 [8.5 or 9] oz corn muffin mix [i.e. Jiffy, Martha White or similar]
• 3 green onions, finely chopped
• 2 large eggs, beaten
• 4 Tbsp butter, melted and cooled
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp paprika
• ½ cup buttermilk or whole milk
• 2 cup shredded sharp cheddar cheese

Directions

• Preheat the oven to 350°F. Spray a 12 cup muffin tin with cooking spray and set aside.
• In a medium mixing bowl, stir together all of the ingredients, reserving the cheese, until thoroughly moistened. Mix-in the cheese last to prevent clumping.
• Divide the mixture between the muffin cups. using a 4 oz ice cream scoop.
• Bake for 25-30 minutes, until golden and a toothpick inserted into the center comes back clean. Serve hot slathered with butter.