Jiffy Corn Bread Muffins
A quick, savory treat blending creamy cottage cheese, crispy broccoli, and a buttery crust—perfect for a family brunch or a hearty snack, bursting with comforting corn flavor.
Ingredients
Instructions
- Combine 3 beaten eggs, 3/4 cup cottage cheese, 1 chopped onion, and 10 oz thawed, drained, and chopped broccoli in a large bowl.
- Fold in 1 tsp salt and 1/2 cup softened butter or margarine until well mixed.
- Add the Jiffy corn muffin mix last, stirring until just incorporated.
- Grease a muffin tin or line with paper cups, then divide batter evenly into 18 cups.
- Bake at 400°F for 25 minutes, or until tops are golden and a toothpick comes out clean.
- Let cool in the tin for a few minutes before serving.
Tips & Substitutions
For a more savory flavor, consider adding shredded cheddar cheese or garlic powder to the batter. If you're out of cottage cheese, ricotta can be a great substitute. Ensure that the broccoli is well-drained to avoid a soggy muffin. If you prefer a sweeter taste, a tablespoon of honey can enhance the muffins. These Jiffy Corn Bread Muffins are perfect for pairing with other American recipes.
Serving Suggestions
These muffins are excellent as a side dish for soups or stews. They can also be enjoyed as a snack or light breakfast option. For a fun twist, try serving them alongside Ann'S Sweet Potato Pie for a delightful contrast. Pair with a fresh salad to complete a meal, or serve as a hearty addition to a brunch spread.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. To reheat, microwave for about 15-20 seconds or warm in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Jiffy Corn Bread Muffins contains roughly 101 calories, with 3g protein, 16g carbohydrates, and 3g fat. It is a good source of vitamin C (16% of the Daily Value). Note that it is relatively high in sodium, at 540mg per serving (23% 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 fresh broccoli instead of frozen?
Yes, you can use fresh broccoli. Just steam it until tender, then chop it finely before adding it to the mixture. This can enhance the flavor and texture of the muffins.
How do I know when the muffins are done baking?
The muffins are done when the tops are golden brown and a toothpick inserted into the center comes out clean. Keep an eye on them towards the end of the baking time to prevent over-baking.
Can I make these muffins ahead of time?
Absolutely! You can prepare the batter the night before and refrigerate it. Just remember to let it sit at room temperature for about 15 minutes before baking. This way, you can enjoy fresh muffins in the morning with minimal effort.
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).