Secret Forest Corn Muffins

Secret Forest Corn Muffins

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

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

6

muffins

1
pouch Betty Crocker® cornbread & muffin mix
Milk, butter and egg called for on cornbread mix pouch
1/3
cup shredded Cheddar cheese
6
Green Giant® Select® frozen broccoli florets (from 12-oz bag), thawed
  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.
Makes 6 muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Muffin)
  • Calories 200
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 50mg;
  • Sodium 300mg;
  • Total Carbohydrate 25g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 5g;
Percent Daily Value*:
    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 Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.