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Post by :netomax
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :2801
Click below to download : Vegetables - Broccoli - Broccoli Cornbread Muffins (Format : PDF)
Vegetables - Broccoli - Broccoli Cornbread Muffins
1 (8 1/2-ounce) package corn muffin mix1 (10-ounce) package frozen chopped broccoli, thawed
1 cup (4 ounces) shredded Cheddar cheese
1 small onion, chopped
2 large eggs
1/2 cup butter or margarine, melted
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° for 15 to 20 minutes or until golden. Let stand 2 to 3 minutes before removing from pans.
Kimberly Maslanka
Laurel, Mississippi
YIELD: Makes 2 dozen mini muffins
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1 bunch fresh broccoli, chopped fine 1/4 cup raisins 1/2 cup onions, chopped fine 1 cup cheddar cheese, shredded 8 slices bacon, cooked and crumbled Sunflower seeds (optional) Combine all the above ingredients. Sauce: 1 cup mayo 1/4 cup sugar 2 Tablespoonse white vinegar Mix sauce and combine with salad just before serving.
Vegetables - Broccoli - Broccoli Crunch
PREVIOUS BOOKS
1 box Jiffy cornbread mix 4 eggs 1 stick of butter, softened 1 box of frozen chopped broccoli, thawed 1 medium onion, chopped 1-2 cups shredded cheddar cheese, mild or sharp Preheat oven to 375 degrees F.Mix first five ingredients together. Add the cheese and mix well. Coat an iron skillet or baking dish with a non-stick spray. Add mixture and bake at 375 degrees until edges turn brown. Then place skillet under the broiler until the top is a nice golden brown, about 30 minutes. A toothpick inserted in the center will come out dry if it is done.
Vegetables - Broccoli - Broccoli Cornbread Casserole
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