Broccoli Cornbread Muffins

January's featured veggie is BROCCOLI at Veggie Buds Club! We hope you enjoy this delicious broccoli recipe from this month's Veggie Buds Club subscription box.
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This recipe was developed by Heather Staller, a mom of two boys, ages 6 and 3, and cooking instructor specializing in bringing cooking into preschool classrooms. After college, Heather knew she wanted to be a teacher, but first followed her lifelong dream of going to culinary school. Teaching cooking combines both of her passions, and she truly enjoys introducing young children to the joys of cooking with fresh ingredients. Find Heather on Instagram (@heather.happykidskitchen), where she shares inventive kid-friendly recipes and ideas for cooking with kids at home.

Broccoli Cornbread Muffins

Have you ever made savory muffins? They are a fun and delicious way to get veggies into your day! Broccoli can be a little tricky for small hands to chop, so have your child help break apart the florets then practice sawing back and forth to trim the broccoli “leaves” off the “tree.” Chop the broccoli alongside your little chef and if he or she gets tired of cutting, your child can always help transfer the chopped broccoli to a measuring cup. Kids will also love to help by cracking the eggs, measuring the ingredients, and mixing everything all together. Enjoy!

Ingredients

• 1 small to medium-sized head of broccoli, cut into florets
• 1 cup milk (any kind)
• 1 tablespoon apple cider vinegar
• 1 cup cornmeal
• 1 cup flour*
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine salt
• ¼ cup butter or oil, melted
• 2 eggs
• 1 tablespoon honey
• ¼ cup finely shredded cheddar cheese plus more for the top (optional)

Instructions 

1. Preheat oven to 375 degrees.
2. Finely chop enough broccoli florets to measure about ¾ of a cup. Set aside.
3. Pour milk into a liquid measuring cup and add the vinegar. Set aside for 5 minutes.
4. Measure dry ingredients into a large bowl and use a whisk to gently mix them together.
5. Mix butter or oil, eggs, and honey in a second bowl. Add milk and vinegar mixture and whisk to combine. Pour liquid ingredients into the dry ingredients and mix together. Stir in chopped broccoli and shredded cheese, if using.
6. Scoop batter into prepared muffin tin, filling each hole about ¾ of the way full. Top each muffin with an additional sprinkle of cheese, if desired. Bake until golden brown on the top and cooked through, about 15 minutes.

* Flour can be all-purpose, whole wheat, or gluten-free blend.