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.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!