Broccoli Cheddar Muffins

[vegelady]

Broccoli Cheddar Muffins

1/2 c. Onion chopped
4 c. Broccoli, chopped finely
1 - 4oz . can mushrooms, drain and dice
2 T. Smart Balance or Butter

1 c. Water
3/4 c. Sour Cream
1 box Martha White Corn Bread Muffin Mix
1 pkg. Mexican Cornbread Mix (comes in a paper pouch)
1 c. Cheese, shredded
1 egg

DIRECTIONS:

In a frying pan, melt the Smart Balance/Butter. Add the onions, broccoli
and mushrooms. Saute until tender crisp, stiring often. Add the water,
sour cream, and mix well. Add the Cornbread muffin mix, the Mexican
Cornbread mix and cheese. Mix together well. Pour into a muffin pan that
has sprayed with non-stick spray. Bake @ 375 for 35- 40 minutes or until
golden brown. Yield 20 muffins.
Remove from tins and serve immediately.