Broccoli Corn Mini Muffins

  • Yield: 24 pieces


1large egg
2/3cup skim milk
1-- (15-ounce) can whole kernel corn, drained
1/2cup shredded reduced-fat Cheddar cheese
1-- (8 1/2-ounce) box corn muffin mix
1-- (10-ounce) package frozen chopped brocoli, thawed


  1. Preheat oven to 400F.
  2. In a large bowl, mix eggs and milk together.  Stir in corn and cheese.  Stir in muffin mix until dry ingredients are moistened.  Stir in broccoli.  Spoon batter into mini muffin cups coated with nonstick cooking spray or lined with papers, about two-thirds full.  Bake 12 to 15 minutes or until muffins spring back when touched.


Nutritional Info *per serving

  • Calories 65
  • Fat 2g
  • Saturated Fat 1g
  • Cholesterol 10mg
  • Sodium 187mg
  • Carbohydrate 11g
  • Fiber 1g
  • Protein 2g