Broccoli Corn Muffins Food

DELICIOUS BROCCOLI JIFFY CORNBREAD

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Mix all ingredients together well.
• Grease a 8x8 pan, I use Pam.
• Pour into prepared pan.
• Bake@ 425 degrees Fahrenheit for 40 minutes or until bread is pulling away from side of pan.
• Let sit for 15 minutes until cutting.

BROCCOLI CHEESE CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 11x7 inch baking pan.
• In a large mixing bowl, combine cornmeal mix and salt. In a separate bowl, mix together eggs, cottage cheese, onion and butter. Stir the egg and cheese mixture into the flour mixture. Fold in the broccoli. Pour batter into prepared pan.
• Bake in preheated oven for 30 minutes, or until a toothpick inserted into the center of the pan comes out clean.

BROCCOLI-CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix broccoli, corn, egg, salt, and pepper in a 3-quart casserole dish.
• Mix crushed crackers and butter together in a small bowl; sprinkle over the broccoli mixture.
• Bake in preheated oven until the crackers are golden brown, 30 to 40 minutes.

BROCCOLI CORNBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a 9x13-inch baking dish.
• In a large bowl mix together the cornmeal, flour, salt, baking powder, and sugar. Make a well in the center of the bowl.
• In a separate bowl, combine the eggs, thawed broccoli, cottage cheese, and melted butter or margarine. Pour into well of flour mixture. Stir until just combined.
• Pour batter into a greased 9x13 inch baking dish.
• Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes, or until golden brown.

BROCCOLI MUFFINS

Steps:

• In a large bowl, combine flour, oats, sugar, baking powder and salt. In a small bowl, mix milk, oil and egg; stir into dry ingredients just until moistened. Fold in broccoli and cheese. , Spoon into greased or paper-lined muffin cups. Bake at 400° for 18-20 minutes or until top springs back when lightly touched.

CORNMEAL MUFFINS

Steps:

• Preheat oven to 375º F.
• Grease muffin pan.
• Mix dry ingredients together.
• In a seperate bowl combine melted butter, egg and milk; mix well.
• Add dry mix to wet mix and stir until just combined.
• Spoon batter into muffin pan and bake for 15-20 minutes.
• Serve hot.

BROCCOLI CHEDDAR CORNBREAD

Steps:

• Preheat oven to 375 degrees F.
• Mix together all ingredients except 2 tablespoons Cheddar to create a batter in a bowl.
• In a 10-inch cast iron skillet melt butter. Saute onions and broccoli until soft. Pour batter over the vegetable mixture and sprinkle top evenly with remaining cheese. You can also place the ingredients in an 11 by 17-inch baking dish.
• Bake in oven until golden, 30 minutes.

BROCCOLI CORN MUFFINS

Steps:

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

BROCCOLI-CHEESE MINI MUFFINS

Steps:

• Preheat oven to 400°. Spray two 12-cup mini-muffin tins well with cooking oil spray.
• Place broccoli in a 2 cup glass measure and microwave, uncovered, for 2 minutes on high.
• Meanwhile, break the egg into a 2Qt. bowl and beat with a whisk or fork to break it up. Add the milk and beat well t blend. Stir in the cheese. Stir in the muffin mix just until the dry ingredients are moistened.
• Remove the broccoli from the microwave and press out any excess water. Finely chop the broccoli and add it to the batter. Using a tablespoons measure or a cookie-dough scoop, fill the prepared muffin cups about 2/3 full. When the batter is used up, fill the unused cups halfway with water, to prevent burning.
• Bake in the middle of the oven until the muffins just begin to brown around the edges and spring back when touched, 12 to 14 minutes. Serve warm.(Makes about 20 mini-muffins)
• *Leftovers should be wrapped in plastic or aluminum foil and refrigerated, good for up to 3 days.
• Variation: Use about to 1 cup of grated carrot instead of broccoli.

BROCCOLI CORNBREAD MINI-MUFFINS

Steps:

• Combine first 4 ingredients in a large bowl. Make a well in center of mixture. Stir together eggs and butter, blending well. Add to broccoli mixture, stirring just until dry ingredients are moistened. Spoon into lightly greased mini-muffin pans, filling three-fourths full. Bake at 325 degrees F for 15 to 20 minutes or until golden. Let stand 2 to 3 minutes before removing from pans.

BROCCOLI CORNBREAD

Steps:

• Directions Step 1 Preheat oven to 350°F. Grease a 13" x 9" pan. Step 2 Melt butter in a skillet. Add onion; sauté until tender. Do not brown. Step 3 In separate bowl, combine onions with remaining ingredients. Blend well. Step 4 Pour into pan. Bake 40 - 45 minutes.

BROCCOLI CORN MUFFINS

Steps:

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