Sunday , January 14 2018
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Corn Bread Broccoli Muffins

Corn Bread Broccoli Muffins


  • non-stick cooking spray
  • 15 broccoli florets
  • 1¾ cups cornmeal
  • ¾ cup flour
  • 4 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • ¼ cup sugar
  • 1 teaspoon turmeric
  • 2 cups buttermilk
  • 2 eggs
  • ¼ cup vegetable oil


  • Two muffin tins
  • measuring cups & spoons
  • saucepan
  • strainer
  • paper towel
  • mixing bowls
  • mixing spoon

1 Preheat the oven to 400 degrees. Grease the muffin tins with non-stick cooking spray.

2 Fill a saucepan with water. Bring it to a boil.  Add the broccoli. Cook 3 minutes. Drain the broccoli and let it cool. Pat the broccoli dry  with a paper towel.

3 Put the cornmeal, flour, baking powder, baking soda, salt, sugar, and turmeric in a large mixing bowl. Stir.

4 Put the buttermilk, eggs, and oil in a small bowl. Stir. Add the buttermilk mixture to the cornmeal mixture. Stir.

5 Put 1 tablespoon of batter in each muffin cup. Place a broccoli floret in the center of each cup. Cover each broccoli floret with 2 tablespoons of batter.

6 Bake 15 to 18 minutes or until golden brown. Serve the muffins while they’re still warm.

Corn Bread Broccoli Muffins

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