When the aroma of these muffins fills the house, my family's eager to be called to the dinner table for the first mouthwatering taste.—Joyce Hunsberger, Quakertown, Pennsylvania
- 1/4 cup chopped onion
- 1 tablespoon butter
- 2 packages (8-1/2 ounces each) corn bread/muffin mix
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- In a small skillet, saute onion in butter until tender; set aside. Prepare muffin mixes according to package directions; fold in the onion. Fill greased or paper-lined muffin cups two-thirds full. Combine sour cream and cheese; drop by rounded teaspoonfuls onto each muffin. Bake at 400° for 15-20 minutes or until muffins test done. Cool in pan for 5 minutes before removing to a wire rack. Yield: 1 dozen.
Originally published as Cheesy Corn Muffins in Country Woman July/August 1996, p37
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