Sunflower Corn Muffins Recipe

5 1 1
Sunflower Corn Muffins Recipe
Sunflower Corn Muffins Recipe photo by Taste of Home
Publisher Photo

Sunflower Corn Muffins Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
21 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
21 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

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

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.
Originally published as Sunflower Corn Muffins in Taste of Home October/November 1999, p37

Nutritional Facts

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

  • 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
  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.
Originally published as Sunflower Corn Muffins in Taste of Home October/November 1999, p37

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSunflower Corn Muffins

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
lclbkm User ID: 2384476 203319
Reviewed Jan. 6, 2014

"The canned corn makes these very moist and sweet. I varied it just slightly, topping some muffins with the sunflower seeds, and then mixing them into the batter for a few at the end. I used a full-size muffin tin and the only problem I had was that the tops didn't become high and domed, possibly due to moisture content - or pilot error. Doesn't matter - they were delicious!"

Loading Image