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Sunflower Corn Muffins




Source of Recipe


Taste of Home magazine






List of Ingredients



• 1 c. (8 oz) sour cream
  
• 1 can (8 oz) whole kernel corn, drained
  
• 1 can (8 oz) cream style corn
  
• 1/2 c. shredded cheddar cheese
  
• 1/4 c. sliced green onions
  
• 1/4 c. butter, melted
  
• 1 egg, beaten
  
• 1 pkg. (8-1/2 oz) corn bread/muffin mix
  
• 3 T. sunflower kernels
  






Instructions



1. In a bowl, combine the first 7 ingredients; stir in corn bread mix just until moistened. Spoon into greased minature muffin cups. Sprinkle with sunflower kernels. Bake at 375 degrees for 30-35 minutes or until muffins feel done. Cool for 2 minutes before removing from pans to a wire rack. Serve warm.
   






Final Comments


Yield: 3-1/2 dozen mini-muffins.