Broccoli Corn Muffins
Broccoli Corn Muffins are a savory, flavorful treat combining the freshness of broccoli with the classic sweetness of corn muffins. Perfect for brunch, side dishes, or snack time, they appeal to those craving a hearty, cheesy bite with a vegetable boost. Easy to prepare and crowd-pleasing.
Ingredients
Instructions
- Preheat the oven to 425°F.
- Melt the butter.
- In a large bowl, combine the melted butter, beaten eggs, cottage cheese, chopped onion, and frozen broccoli (no need to cook the broccoli).
- Add the Jiffy muffin mix to the bowl and mix until well combined.
- Pour the batter into greased muffin tins or a baking dish.
- Bake until golden brown, approximately 20 minutes.
Tips & Substitutions
For added flavor, consider sautéing the chopped onion before mixing it in. If you want a bit more texture, you can substitute half of the cottage cheese with Greek yogurt. You can also use fresh broccoli instead of frozen if you prefer. For a spicier kick, add some diced jalapeños to the mix. These muffins are a great way to sneak in veggies for picky eaters and can be adjusted to fit various dietary needs.
Serving Suggestions
These broccoli corn muffins make a delightful side for soups or salads, such as the refreshing Cherry Pineapple Salad. They can also be enjoyed as a standalone snack or breakfast option. For a complete meal, serve them alongside a protein like grilled chicken or fish. Drizzle with a bit of honey or serve with a dollop of sour cream for added flavor.
Storage & Reheating
Store leftover broccoli corn muffins in an airtight container in the refrigerator for up to three days. To reheat, simply pop them in the microwave for about 20-30 seconds or place them in a preheated oven at 350°F for about 10 minutes until warmed through. They can also be frozen for longer storage; just make sure to wrap them securely.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli Corn Muffins contains roughly 341 calories, with 6g protein, 30g carbohydrates, and 22g fat. It is a good source of protein (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cheese instead of cottage cheese?
Yes, you can substitute cottage cheese with ricotta or cream cheese for a different texture and flavor. Just ensure the consistency is similar to that of cottage cheese to maintain the muffin's moisture.
Is it possible to make these muffins gluten-free?
Absolutely! You can use a gluten-free corn muffin mix as a substitute for the Jiffy mix. Just check the packaging for the equivalent measurements and follow the recipe as usual for a delicious gluten-free option.
Can I add other vegetables to the muffins?
Definitely! Feel free to mix in other vegetables like grated carrots, chopped bell peppers, or spinach. Just make sure to chop them finely to ensure even cooking and a pleasant texture in the muffins.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).