Corn, broccoli and cheddar muffins are the savory grab-and-go breakfast and snack your family needs
Prep Time:
20 minutes
Cook Time:
20 minutes
Servings:
Ingredients
  • 1 1/4 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 cup frozen corn kernels, thawed
  • 1 cup diced cooked broccoli
  • 1/2 cup shredded sharp cheddar cheese, plus more for garnish
  • 1 cup milk
  • 1 large egg
  • 3 tablespoon oil
Directions
  1. Step 1: Preheat oven to 400F. Lightly grease muffin cups.
  2. Step 2: In a large bowl mix 1 1/4 cups flour, 3/4 cup cornmeal, 1 tablespoon baking powder, 1 tablespoon sugar and 1/2 teaspoon salt.
  3. Step 3: Stir in 1 cup corn kernels, 1 cup broccoli and 1/2 cup cheese. Mix well.
  4. Step 4: In a separate small bowl, mix 1 cup milk, 1 egg and 3 tablespoons oil. Stir into the dry ingredients until moistened. Do not overmix.
  5. Step 5: Spoon batter into prepared muffin cups, filling each about 2/3 full. Sprinkle a little shredded cheese over tops.
  6. Step 6: Bake until golden, about 18 to 20 minutes. Remove from pans. Cool completely on wire rack.