Secret Forest Corn Muffins Recipe

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

Preparation

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

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.

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.

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