Broccoli Cornbread Muffins

Adapted from

  • 6 ozs corn muffin mix
  • 10 ozs frozen broccoli flowerets, thawed
  • 3 ozs cheddar cheese, shredded
  • 1/2 cup onions, chopped
  • 2 whole eggs
  • 1/2 cup fat-free milk
Broccoli Cornbread Muffins
Preheat oven to 375. Prepare 12 standard muffin cups with cooking spray; set aside. In a mixing bowl, combine muffin mix, broccoli, cheese, and onions. Mix well. In a small bowl, combine eggs and milk. Add to dry ingredients. Mix until all is moistened. Spoon batter evenly among muffin cups, filling 3/4 full. Bake for 15 minutes, or until toothpick inserted in center comes out clean.
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Posted: 9/1/2011
Muffins & Cupcakes
Rated by 0 users (0.00)
WW Points* : 2.29
12 servings
Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 108
Calories from Fat 38 (35%)
% Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 10%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 39g 13%
Sodium 214mg 9%
Potassium 12mg 4%
Total Carbohydrate13g 4%
Dietary Fiber 1g 4%
Sugars 5g
Protein 5g 4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.