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Secret Forest Corn Muffins

 1 Ratings
0 Comments
  • Prep Time 10 min
  • Total Time 30 min
  • Servings 6
  • Save
    792
  • Pinterest
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    396

Treat your kids to these fun and tasty corn muffins with a surprise inside. They will love to help make them, too!

Ingredients

1
pouch Betty Crocker™ cornbread & muffin mix
Milk, butter and egg called for on cornbread mix pouch
1/3
cup shredded Cheddar cheese
6
frozen broccoli florets (from 12-oz bag), thawed

Directions

  • 1 Heat oven to 350°F. Line 6 regular-size muffin cups with paper baking cups.
  • 2 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.
  • 3 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
200
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
50mg
16%
Sodium
300mg
13%
Total Carbohydrate
25g
8%
Dietary Fiber
0g
0%
Sugars
0g
Protein
5g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
6%
6%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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