Broccoli Cornbread Muffins

Name: Broccoli Cornbread Muffins
Yield: 12 servings
Ingredients: 6 ozs corn muffin mix; 10 ozs frozen broccoli flowerets, thawed; 3 ozs cheddar cheese, shredded; 1/2 cup onions, chopped; 2 whole eggs; 1/2 cup fat-free milk

Adapted from 15 Minute Favorites

6 ozs corn muffin mix
10 ozs frozen broccoli flowerets, thawed
3 ozs cheddar cheese, shredded
1/2 cup onions, chopped
2 whole eggs
1/2 cup fat-free milk

Preheat oven to 375. Prepare 12 standard muffin cups with cooking spray; set aside. In a mixing bowl, combine muffin mix, broccoli, cheese, and onions. Mix well. In a small bowl, combine eggs and milk. Add to dry ingredients. Mix until all is moistened. Spoon batter evenly among muffin cups, filling 3/4 full. Bake for 15 minutes, or until toothpick inserted in center comes out clean.

Posted: 9/1/2011

Muffins & Cupcakes

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WW Points^* : 2.29

12 servings

Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 108 Calories from Fat 38 (35%)
% Daily Value *
Total Fat 4g	6%
Saturated Fat 2g	10%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 39g	13%
Sodium 214mg	9%
Potassium 12mg	4%
Total Carbohydrate13g	4%
Dietary Fiber 1g	4%
Sugars 5g
Protein 5g	4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.