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Broccoli Corn Muffins

2/3 cup skim milk
1 15 oz can corn -- whole kernel, drained
1/2 cup shredded nonfat cheddar cheese
1 8 1/2 oz box corn muffin mix
1 10 oz box frozen chopped broccoli -- thawed

Preheat oven to 400. Grease muffin tins with Pam. In a large bowl, mix eggs and milk. Stir in corn and cheese. Stir in muffin mix to moisten. Stir in broccoli. Spoon batter into prepared cups. Bake about 20 minutes or until a pick inserted comes out clean. Can be made into 24 mini muffins. Bake for 15 minutes.

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