Corn & Broccoli Muffins

Corn & Broccoli Muffins

Corn & Broccoli Muffins



Total time




  • 1 cup cornmeal

  • 1 cup all-purpose flour

  • 1/3 cup white sugar

  • 2 tsp. baking powder

  • 1/2 tsp. salt

  • 1 egg, beaten

  • 1/4 cup canola oil

  • 1 cup soy milk

  • 1 package Broccoli Florets


  • Grease muffin pan or line with paper muffin liners.
  • In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine.
  • Spoon batter into prepared muffin cups. Add a whole broccoli floret in each muffin tin.
  • Bake at 200 degrees celsius for 15-20 minutes, or until a toothpick inserted into a muffin comes out clean.


  • Variations:

    Corn muffins: Grease a muffin pan and place in the oven while you prepare the batter. Proceed exactly as above. Bake 20 to 35 minutes.

    Cheddar dill corn bread or muffins: No sugar. Throw in ½ cup minced dill and 1 cup grated cheddar.

    Smoked salmon corn bread or muffins: No sugar and no salt. Throw in ½ cup shredded smoked salmon.

    Tex-Mex corn bread or muffins: No sugar and no salt. Throw in 1 cup frozen corn kernels and add 1 cup grated Cheddar or Kashkaval, minced onion, 3–4 tablespoons chopped cilantro, 1 tablespoon cumin, 1–2 tablespoons bottled hot sauce.

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