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Broccoli Cornbread Muffins

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Also, I am not a financial advisor. I'm a blogger who LOVES to share how I manage the finances for my household.

March 5, By Kristia 1 Comment

Broccoli Cornbread Muffins

Broccoli Cornbread Muffins make a great accompaniment to any meal, but are my favorite choice for Soup and Salad night. I make a loaf of artisan bread a fair amount of the time, but when we want some variety, I like to serve these muffins.

Broccoli Cornbread Muffins go well with any hearty soup recipe or just warmed up in the microwave and slathered with butter for a snack.

Broccoli Cornbread Muffins

Ingredients

  • 1 cup cornmeal
  • 1 cup flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup sour cream
  • ⅔ cup milk
  • ½ cup canola oil – I used olive oil, because I was out of canola. Olive oil works if you don’t mind its strong flavor in baked goods.
  • 2 eggs, beaten
  • 1 (10 oz box) frozen chopped broccoli, thawed

Instructions
1. Preheat oven to 425 degrees.

2. Combine the cornmeal, flour, baking powder, and salt in a small bowl. Set aside.

3. Mix together the sour cream, milk, oil, and eggs. Add the dry ingredients and mix well to combine. Fold in the broccoli.

4. Coat a 12-muffin pan with cooking spray. Pour the batter into the muffin pan. Bake for 15-20 minutes.

Enjoy!

 

Filed Under: Recipes - Sides & Soups

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Comments

  1. AvaNemitz says

    March 6, at 5:55 pm

    I love muffins a lot. Have tried several times to make some like this but can’t do it perfectly. Maybe I will also try it this weekend. Thanks!

    Best Cornbread

    Reply

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