Cheddar Broccoli Cornbread Muffins

Once again the Internet has provided me with a stellar recipe for my vegetable needs: Cheddar Broccoli Cornbread Muffins.  When I first saw the recipe I was intrigued; I had to know if they were any good.  I love dinner muffins and since I can't have dessert muffins anymore, I latch onto anything that seems remotely interesting.

The only time consuming thing about these muffins is that you have to either blanch or steam the broccoli before using in the batter.  Otherwise, it is all easy-peasy.

Here is some of my mess.  Yes, I grated cheese because the non-grated stuff isn't very tasty.  And I wanted leftovers for my taco salad that I will make tomorrow.  The milk is curdling there on the left.  The eggs are slightly beaten.  

 
After I steamed the broccoli I wanted to cut the florets into smaller pieces so as to fit more into a given muffin.

Here is the batter.  Doesn't it look so appealing.

Here they are before baking.  I had to fill the muffin tins pretty full but it went well.  There was no spillage.

Here's how they look inside.  This muffin was so surprisingly delicious.  I don't know if I could taste the broccoli or the cheese, but I knew they were there.  They taste surprisingly like the sopa I love so much.  I was wondering if I couldn't chop some ham up to add to them.  Maybe I'll try that next time.

*Note: they are not green...that is just the lighting from my camera.  They are yellow like cornbread with green highlights.