Secret Forest Corn Muffins

Treat yourself and/or kids to these fun and tasty corn muffins with a surprise inside. They will love to help make them, too!

• PREP TIME 10 Min
• TOTAL TIME 30 Min
• SERVINGS 6

INGREDIENTS

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

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

 EXPERT TIPS

For spicier muffins, substitute pepper Jack cheese for the Cheddar cheese.

Tuck these muffins into your kids’ lunch boxes as a great accompaniment to soup or chili.