Sneak some extra veggies into these easy Broccoli Cheddar Cornbread Muffins! With just a hint of sweetness and a little bit of cheesiness, these cornbread muffins will soon be a new kid-favorite in your household. Freeze extra to have on hand for a quick lunchbox addition or dinner pairing.

Broccoli Cheddar Cornbread Muffins

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    Servings 12 Prep Time 10minutes
    Cook Time 15minutes
    Servings 12 Prep Time 10minutes
    Cook Time 15minutes
    Sneak some extra veggies into these easy Broccoli Cheddar Cornbread Muffins! With just a hint of sweetness and a little bit of cheesiness, these cornbread muffins will soon be a new kid-favorite in your household. Freeze extra to have on hand for a quick lunchbox addition or dinner pairing.

    Katie's Tip

    Katie's Tip

    Katie's Tip

    Katie's Tip

    Katie's Tip

    Calcium, magnesium, zinc, and phosphorus are minerals that play an important role in maintaining healthy bones. Broccoli contains all four of these nutrients!
    Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
    Calcium, magnesium, zinc, and phosphorus are minerals that play an important role in maintaining healthy bones. Broccoli contains all four of these nutrients!
    Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
    Ingredients
    • 1 1/2 cup white whole wheat flour
    • 1/2 cup yellow cornmeal
    • 1/2 cup sugar
    • 1 tablespoon baking powder
    • 1/4 teaspoon salt
    • 2 large eggs
    • 1 cup 1% milk
    • 3 tablespoons unsalted butter, butter
    • 1 cup finely chopped steamed broccoli
    • 3/4 cups shredded lowfat Cheddar cheese
    Directions
    1. Preheat oven to 375°F. Spray muffin pan with nonstick cooking spray. Set aside
    2. Mix flour, cornmeal, sugar, baking powder and salt together in large bowl. Whisk in eggs, milk and melted butter. Fold in broccoli and cheese.
    3. Spoon into prepared muffin cups, filling ¾ full. Bake 13-15 minutes, or until toothpick inserted in center comes out clean.
    4. Let cool 1 minute, then remove from pan to cool completely.
    Nutritional Value
    Calories 181 Fat 6g Protein 6g Carbohydrate 26g Fiber 2g ​Sugar 10g Cholesterol 45mg Sodium 75mg Calcium 89mg Iron 1mg
    Tags , , ,
      Servings 12 Prep Time 10minutes
      Cook Time 15minutes
      Servings 12 Prep Time 10minutes
      Cook Time 15minutes
      Sneak some extra veggies into these easy Broccoli Cheddar Cornbread Muffins! With just a hint of sweetness and a little bit of cheesiness, these cornbread muffins will soon be a new kid-favorite in your household. Freeze extra to have on hand for a quick lunchbox addition or dinner pairing.

      Katie's Tip

      Katie's Tip

      Katie's Tip

      Katie's Tip

      Katie's Tip

      Calcium, magnesium, zinc, and phosphorus are minerals that play an important role in maintaining healthy bones. Broccoli contains all four of these nutrients!
      Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
      Calcium, magnesium, zinc, and phosphorus are minerals that play an important role in maintaining healthy bones. Broccoli contains all four of these nutrients!
      Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
      Ingredients
      • 1 1/2 cup white whole wheat flour
      • 1/2 cup yellow cornmeal
      • 1/2 cup sugar
      • 1 tablespoon baking powder
      • 1/4 teaspoon salt
      • 2 large eggs
      • 1 cup 1% milk
      • 3 tablespoons unsalted butter, butter
      • 1 cup finely chopped steamed broccoli
      • 3/4 cups shredded lowfat Cheddar cheese
      Directions
      1. Preheat oven to 375°F. Spray muffin pan with nonstick cooking spray. Set aside
      2. Mix flour, cornmeal, sugar, baking powder and salt together in large bowl. Whisk in eggs, milk and melted butter. Fold in broccoli and cheese.
      3. Spoon into prepared muffin cups, filling ¾ full. Bake 13-15 minutes, or until toothpick inserted in center comes out clean.
      4. Let cool 1 minute, then remove from pan to cool completely.
      Nutritional Value
      Calories 181 Fat 6g Protein 6g Carbohydrate 26g Fiber 2g ​Sugar 10g Cholesterol 45mg Sodium 75mg Calcium 89mg Iron 1mg

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