Secret Forest Corn Muffins - For kids


  • 1 pouch Betty Crocker™ cornbread & muffin mix
  • Milk, butter and egg called for on cornbread mix pouch
  • 1/3 cup shredded Cheddar cheese
  • 6 Green Giant™ Select® frozen broccoli florets (from 12-oz bag), thawed


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

2 _ 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.

3 _ 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.