Broccoli Cheddar Corn Muffins

Original cookbook page 142

Course: Bread, Side Dish. Cuisine: American. Author: Melissa Sperka

Ingredients

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

Instructions

1. Preheat the oven to 350°F. Spray a 12 cup muffin tin with cooking spray and set aside.
2. 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.
3. Divide the mixture between the muffin cups, using a 4 oz ice cream scoop.
4. Bake for 25-30 minutes, until golden and a toothpick inserted into the center comes back clean. Serve hot slathered with butter.