Treat your kids to these fun and tasty corn muffins with a surprise inside. They will love to help make them, too!
pouch Betty Crocker™ cornbread & muffin mix
Milk, butter and egg called for on cornbread mix pouch
cup shredded Cheddar cheese
frozen broccoli florets (from 12-oz bag), thawed
Heat oven to 350°F. Line 6 regular-size muffin cups with paper baking cups.
Make muffins as directed on cornbread mix pouch. Stir in 1/4 cup cheese. Spoon about 1 tablespoon batter into each muffin cup. Place 1 broccoli floret in each, stem side down, trimming stem if necessary for floret to fit in muffin cup. Spoon remaining batter over florets, covering completely.
Bake 15 minutes; sprinkle with remaining cheese. Bake 1 to 3 minutes longer or until toothpick inserted in center comes out clean. Cool at least 5 minutes before serving.
For spicier muffins, substitute pepper Jack cheese for the Cheddar cheese.
Tuck these muffins into your kids' lunch boxes as a great accompaniment to soup or chili.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Muffin
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.