Broccoli Cornbread Muffins

Name: Broccoli Cornbread Muffins
Prep time: 10 min
Cook time: 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 boxes Jiffy cornbread mix (dry); 10 oz cottage cheese; 10 oz frozen chopped broccoli; 4 eggs; 1 stick oleo (melted)

Vegetarian Dairy

Prep: 10 min Cook: 45 min Serves: 12 Cuisine: American

Creamy broccoli and cheesy cornbread muffins offer a savory, moist treat perfect for breakfast, lunch, or as a side dish for any meal, appealing to all ages.

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Ingredients

2 boxes Jiffy cornbread mix (dry)
10 oz cottage cheese ⓘ
10 oz frozen chopped broccoli ⓘ
4 eggs ⓘ
1 stick oleo (melted) ⓘ

Instructions

Mix all ingredients together until well combined.
Spray 2 (12-cup) muffin tins with Pam cooking spray.
Fill each muffin cup about 2/3 full with the batter.
Bake at 350°F (175°C) for 40 to 50 minutes until golden brown and cooked through.

Nutrition & Diet Analysis (per serving)

202 kcal 10% DV

Protein Fat Carbs

Macronutrients

Protein 5.8g 12% DV

Total Fat 6.4g 8% DV

Carbs 31g 11% DV

Fiber 1.2g 4% DV

Sugar 2.2g 4% DV

Electrolytes

Sodium 243.3mg 11% DV

Potassium 257mg 5% DV

Cholesterol 68.8mg 23% DV

Vitamins & Minerals

Vitamin A 45.5mcg 5% DV

Vitamin C 7.6mg 8% DV

Vitamin D 0mcg

Calcium 110.5mg 9% DV

Iron 1mg 5% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

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).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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