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Sunflower Corn Muffins

 Sunflower Corn Muffins
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
21 ServingsPrep: 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.
Nutritional 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.