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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 21 |
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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 Ingredients:
1 cup (8 ounces) 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 egg, beaten |
1 package (8-1/2 ounces) corn bread/muffin mix |
3 tablespoons sunflower kernels |
Directions:
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.
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