SUNFLOWER CORN MUFFINS

Sunflower Corn Muffins image

New grandmothers sometimes get a little goofy-in my case it was "corny." Since our state is known for growing corn, I planned a corn theme dinner for our grandson's first visit. These golden mini muffins with a rich corn taste were a fun part of the meal. -Nadine Brimeyer, Denver, Iowa

Provided by Taste of Home

Time 40m

Yield 3-1/2 dozen mini muffins.

Number Of Ingredients 9

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Ingredients

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

Steps:

In a bowl, combine the first seven ingredients; stir in cornbread 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.

Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 210mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.