Broccoli Cornbread Mini Muffins Recipes

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:

• Preheat the oven to 350 degrees F. Pour the vegetable oil in a 9-inch cast-iron skillet that has been well seasoned to prevent sticking.
• Combine the cornbread mix, onion, cheese, broccoli, black pepper and jalapeno in a large bowl. Stir in the sour cream, buttermilk and melted butter to make a thick batter.
• Heat the oil in the skillet over medium heat until hot and shimmering. Spoon in the batter, spreading it to the edges. The oil will come up around the edges of the batter. Spread it over the top of the batter. (During the baking process the oil will help brown the bread.)
• Bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, and then carefully loosen the edges and bottom with an egg turner or large spatula and turn onto a rack. Serve warm or at room temperature.

BROCCOLI CORNBREAD MINI MUFFINS

Steps:

• Combine broccoli, cheese, corn muffin mix, and onion in large bowl. Mix eggs and butter well; add to broccoli mixture, stirring just to moisten. Spoon into lightly greased miniature muffin pans, filling 3/4 full. Bake at 325° for 13-20 minutes or until browned. Let stand 2-3 minutes before removing from pans.

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.

CORNBREAD MINI MUFFINS

Steps:

• Preheat oven to 325.
• Mix ingredients in order listed above.
• Grease Mini Muffin Tin.
• Fill each cup until level.
• Bake on middle rack for 15-18 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.