Broccoli Corn Muffins

Name: Broccoli Corn Muffins
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 18
Cuisine: Southern
Ingredients: 710 milliliters frozen chopped broccoli, thawed and well drained; 59 milliliters butter, melted; 227 grams package corn bread/muffin mix; 4 eggs, beaten; 1 small onion, chopped; 113 grams cup shredded cheddar cheese

This recipe makes 18 servings with 122 calories, 4g of protein, and 7g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have cheddar cheese, eggs, corn bread/muffin mix, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

In a bowl, stir all ingredients just until combined. Fill greased muffin cups three-fourths full.

Equipment you will use

Muffin Liners

Bowl

Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans.

Equipment you will use

Toothpicks

Oven

Serve warm.

Equipment

Ingredients

Servings:

710milliliters

frozen chopped broccoli, thawed and well drained 59milliliters

butter, melted 227grams

package corn bread/muffin mix 4

eggs, beaten 1small

onion, chopped 113grams

cup shredded cheddar cheese

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern can be paired with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Fess Parker Santa Barbara Riesling. Reviewers quite like it with a 4 out of 5 star rating and a price of about 9 dollars per bottle.