Broccoli Cornbread Muffins

By oldbklady

Ingredients

• 1 (8 1/2-ounce) package corn muffin mix
• 1 (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

Details

Servings 24
Adapted from find.myrecipes.com

Preparation

Step 1

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.