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