Serves: 5
Total Calories: 313
Yield: 5-6 dozen muffins
Preheat oven to 425°. Grease miniature muffin tins. Cook broccoli according to package directions. Drain well. In a large bowl, mix corn muffin mix, eggs, melted margarine, cottage cheese, onion, and drained broccoli until blended. Put in miniature muffin tins and bake 10-12 minutes.
Note: Dollop with sour cream and a tiny fresh broccoli floweret.
This Baby Broccoli Muffins recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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