Broccoli Muffins

Since I’m still entertaining the Mother of All Chest Colds, tonight’s Meatless Monday dinner was a deliciously lazy one: a bowl of red pepper and tomato soup (straight out of the box) with some Kitchen Sink Broccoli Corn Muffins.

Named because they seem to include “everything but the kitchen sink,” these muffins contain broccoli, onion, cottage cheese, butter, eggs, spices, cheddar cheese, buttermilk and corn muffin mix. Mix everything in one bowl, fill your muffin tins, and bake.

If you’re used to corn muffins that are crusty and a little heavy, like muffin-shaped cornbread, these will surprise you. They’re really light and cakey. I ate two, which probably contained more broccoli than I’d eaten during the entire second half of 2010.

No wonder I can’t get rid of this chest cold. Pass the veggies!

Kitchen Sink Broccoli Corn Muffins

As written, this recipe will make 18 fluffy, cakey muffins. For a more traditional corn muffin texture, omit the cottage cheese and buttermilk for 12 intensely flavored muffins.

Adapted from “Bless Your Heart” by Patsy Caldwell and Amy Lyles Wilson

Makes 18 (about 140 calories per muffin)

  • 1 (10-ounce) package frozen chopped broccoli
  • 2 tablespoons onion, finely chopped
  • 3/4 cup small curd cottage cheese
  • 1/2 cup (1 stick) unsalted butter, melted
  • 4 large eggs, slightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder (optional)
  • 1/4 teaspoon pepper
  • 1 cup shredded extra-sharp cheddar cheese
  • 1/3 cup buttermilk
  • 1 (8-ounce) package corn muffin mix
  1. Thaw the broccoli according to the package directions, and drain it well in a colander.
  2. Preheat the oven to 400 degrees F. Grease 18 standard-size muffin tin cups.
  3. In a large bowl, combine the broccoli, onion, cottage cheese, butter, eggs, salt, garlic powder, pepper, cheese and buttermilk. Mix well.
  4. Add the corn muffin mix, stirring just to combine.
  5. Fill each muffin cup 2/3 full. Bake for 20 to 25 minutes. Cool for 5 minutes before removing from pans.