Broccoli Muffins
Cheesy broccoli muffins are savory, tender bites perfect for breakfast, snacks, or side dishes, combining cheesy flavor with nutritious broccoli in a convenient muffin form.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a mini muffin tin.
- In a large mixing bowl, combine the Jiffy corn mix, eggs, melted butter, chopped onion, cooked and drained broccoli, and grated Cheddar cheese.
- Mix until all ingredients are well combined.
- Spoon the mixture into the prepared muffin tins, filling each cup about 2/3 full.
- Bake in the preheated oven until lightly browned, about 20 minutes.
- Remove from oven and let cool slightly before serving.
Tips & Substitutions
For a lighter version, substitute half the butter with unsweetened applesauce. You can also use other cheese varieties like Monterey Jack or Pepper Jack for a twist. To enhance flavor, consider adding garlic powder or dried herbs. If you want a bit of crunch, mix in some chopped nuts. Make sure the broccoli is well-drained to avoid soggy muffins.
Serving Suggestions
Serve these broccoli muffins warm as a savory breakfast option or snack. They pair beautifully with Luscious Orange Salad for a refreshing contrast. You can also enjoy them alongside soups or salads for a complete meal. Consider adding a dollop of Matt'S Simple Barbecue Sauce for a delicious twist on flavor.
Storage & Reheating
Store leftover broccoli muffins in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave them for about 30 seconds or warm them in the oven at 350°F (175°C) for 10 minutes. These muffins also freeze well; wrap them individually in plastic wrap and store in a freezer bag for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli Muffins contains roughly 343 calories, with 9g protein, 31g carbohydrates, and 21g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of protein and vitamin A.
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 fresh broccoli instead of frozen?
Yes, you can use fresh broccoli! Simply steam or blanch the broccoli until tender, then chop and drain before adding it to the mixture. Fresh broccoli will provide a slightly different texture and flavor, enhancing the muffins' freshness.
What can I substitute for Jiffy corn mix?
If you don't have Jiffy corn mix, you can create a substitute by mixing 1 cup of cornmeal, 1/4 cup of all-purpose flour, 1/4 cup of sugar, 1 tablespoon of baking powder, and a pinch of salt. This will work well in the recipe and provide a similar texture.
Can these muffins be made gluten-free?
Absolutely! To make gluten-free broccoli muffins, substitute the Jiffy corn mix with a gluten-free corn muffin mix or a homemade blend using gluten-free all-purpose flour. Just ensure that all other ingredients, like the baking powder, are also gluten-free.
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).