Sunflower Corn Muffins

By dashy_65

Ingredients

• 1 cup (8 ounces) sour cream
• 1 can (8 ounces) whole kernel corn, drained
• 1 can (8 ounces) cream-style corn
• 1/2 cup shredded cheddar cheese
• 1/4 cup sliced green onions
• 1/4 cup butter, melted
• 1 egg, beaten
• 1 package (8-1/2 ounces) corn bread/muffin mix
• 3 tablespoons sunflower kernels

Details

Servings 36

Preparation

Step 1

In a bowl, combine the first seven ingredients; stir in corn bread mix just until moistened. Spoon into greased miniature muffin cups. Sprinkle with sunflower kernels.

Bake at 375° for 30-35 minutes or until muffins test done. Cool for 2 minutes before removing from pans to a wire rack. Serve warm. Yield: 3-1/2 dozen mini muffins.

Nutrition Facts: 1 serving (2 each) equals 125 calories, 7 g fat (4 g saturated fat), 29 mg cholesterol, 210 mg sodium, 12 g carbohydrate, 1 g fiber, 3 g protein.