Photo: Diliara Garifullina
Estimated Nutrition (whole recipe, rough)
1073
Calories
42g
Protein
37g
Fat
146g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (8.5 ounce) package corn bread/muffin mix ( I like Jif)
- 1 (10 ounce) package frozen chopped broccoli, thawed and well drained (or fresh if you have it)
- 4 eggs, beaten
- 1 cup shredded Cheddar cheese (I like more)
- 1 small onion, chopped (optional)
- 1/4 cup butter or margarine, melted
- 1/4 cup milk (I like skim)
Directions
1
In a bowl, stir all ingredients just until combined. Fill greased muffin cups three-fourths full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans. Serve warm. ...
Recipe sourced from
fandom