Cheddar Broccoli Cornbread Muffins are a savory muffin to enjoy with any main dish meal or even a light lunch on the go!
Who can say no to eating broccoli when it's combined with cheesy Kraft cheddar cheese? Not many and not in my house. Added cheese makes any dish a winner for my family! Eating broccoli never tasted so good!
Making these yummy muffins takes less than 30 minutes from start to finish. Quick recipes are what moms live for right? My kids ate these up with dinner one night and we had enough left over to have the next day for their lunch. They really can be eaten warm or room temperature. Of course the preference is warm to add a pat of butter, but the next day in the children's lunches was a welcome surprise.
Rather than serving plain biscuits with dinner, the added nutritional benefits of broccoli and Kraft cheese makes this a winning recipe that will be on the menu often with my family.
Kraft is offering some fantastic coupons to make the holiday season a little less stressful for everyone. Right now you can receive up to $20 in coupons from Kraft by visiting any Target to redeem them.
Happy Holidays!
Cheddar Broccoli Cornbread Muffins
Ingredients
- ¾ cup gluten free flour
- 1 ¼ cup fine cornmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon xanthan gum
- ½ teaspoon salt
- 1 cup milk 1%
- 1 tablespoon white vinegar
- ⅓ cup water
- 2 eggs slightly beaten
- 2 tablespoons butter melted
- 1 cup Kraft Shredded Cheddar Cheese
- 2 cups chopped blanched or steamed broccoli florets
Instructions
- Preheat oven to 350 degrees.
- Spray a 12 capacity muffin tin with olive oil cooking spray.
- In a large bowl whisk the first 6 ingredients together.
- In a separate bowl combine the milk and vinegar and do not stir. Let sit for 5 minutes.
- Whisk in the milk, water, eggs and butter into the dry ingredients and mix until combined.
- Stir in the cheese and broccoli.
- Evenly divide the mixture into the muffin cups.
- Bake 20- 25 minutes until golden in color.
- Cool 5 minutes before removing from muffin tin.
- Enjoy immediately!
Notes
Nutrition
From shopping for gifts to planning family dinners, it’s hard to keep up with all your holiday to-do’s. This year, Kraft is helping out with great weeknight meals and entertaining ideas to make the season a little bit easier. Plus, Kraft is offering up to $20 in coupons, redeemable exclusively at Target, to make food shopping easier and to help you have a happy holiday season.
This is a sponsored conversation written by me on behalf of Kraft. The opinions and text are all mine.
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Leyla
This is a great recipe! I just made it and it came out FANTASTIC. I used farmers market colby jack cheese, added sauted mushrooms and substituted dairy milk for almond milk- cup for cup. I also substituted white vinegar for apple cider vinegar. I baked them for about 33 minutes. They came out light, fluffy and absolutely DELISH!
Brenda
Thank you for coming back to share your modifications!
Librarian Kat
I just finished making these. I used 3/4 c almond meal and omitted the xanthan gum. I also bought a block of cheddar and grated it by hand. Otherwise I followed the recipe exactly and they are delicious. Thanks for sharing!
Anna
I don't have any gluten free flour. Would buckwheat or almond flour work for this? Or white whole wheat?
Brenda
I've not tried either here so I can't say for sure. I would suggest the almond but again not sure. If you try it please come back and let me know how it worked out.
Charlotte Moore
These look so good. I saved the recipe.
Brenda
Thanks Charlotte 🙂