Brunch

Broccoli and Cheddar Corn Muffins is for Snack.

Broccoli and Cheddar Corn Muffins takes 10 minutes to prepare.

Broccoli and Cheddar Corn Muffins takes 20 minutes to cook.

Broccoli and Cheddar Corn Muffins makes 24 servings.

The ingredients for Broccoli and Cheddar Corn Muffins are:

3 C Self rising corn meal
5 Tbsp Splenda
1 1/4 C Broccoli
1 Small Onion Chopped
1/2 C Smart Balance Buttery Spread(melted)
1 1/2 C Nonfat Milk
3/4 C Lowfat Shredded Cheddar Cheese
1/2 C Eggbeaters

Here is how you make Broccoli and Cheddar Corn Muffins:

Mix cornmeal and splenda in a large bowl and make a well in the middle. Combine milk, eggbeaters and melted smart balance together, then add to the large bowl. Mix ingredients until moistened. Stir in onion, broccoli and cheese until combined. Spray muffin pan with non stick cooking spray. Use a 1/4 cup measuring cup to fill muffin pans with batter. Bake at 450 degrees for about 20 minutes. Remove and let cool. EnjoyRecipe yields 24 muffins.Number of Servings: 24Recipe submitted by SparkPeople user TJONES6772.

The nutritional information for Broccoli and Cheddar Corn Muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 101.7

• Total Fat: 4.3 g
• Cholesterol: 2.8 mg
• Sodium: 270.7 mg
• Total Carbs: 12.7 g
• Dietary Fiber: 0.7 g
• Protein: 3.5 g

The dietary needs meet for Broccoli and Cheddar Corn Muffins is Low Fat