Broccoli Cornbread Muffins

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Sometimes the line between cooking with kids and cooking for kids gets blurred. This is actually a recipe that kids, even young ones if an adult chops the onions and melts the butter, could put together themselves. It does have broccoli in it but maybe if they make it themselves…

1 (8-1/2 ounce) package cornbread or muffin mix
1 (10 ounce) package frozen chopped broccoli, thawed (if you can only find 16 ounce, just remove some of the broccoli and steam it for your lunch over a baked potato or filet of salmon)
1 cup grated Cheddar cheese
1 small onion, chopped
2 eggs
½ cup butter, melted and cooled slightly

Preheat oven to 325 degrees. Stir together cornbread mix, broccoli, cheese and onions. Make a well in the center. Whisk together eggs and butter – it doesn’t matter how long you whisk so you can keep young children occupied with this task almost indefinitely. Pour into bowl and stir until just all ingredients are just moistened. Spoon into greased muffin tins. Bake for 15 to 20 minutes – until golden. Let sit for about 3 minutes before removing from pan.

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