Custom Search

Saturday, July 17, 2010

Supper Muffins


1/2 cup sour cream
1/2 cup cheddar cheese, grated
1/4 cup onion, chopped
1 tablespoon butter or margarine
1 (14-ounce) package corn muffin mix

Mix sour cream and cheese in a small bowl, set aside. Saute onion in the
butter over low heat until limp. Prepare corn muffin mix according to
package instructions, stir in onion. Spoon batter into greased muffin tins,
filling 2/3rds full. Top each with 1-1/2 teaspoons of the reserved cheese
mixture. Bake as directed on package until tops are bubbly and edges
golden, 15 to 20 minutes. Makes 1 dozen.


No comments:

Post a Comment

I love comments so if you have a minute leave me your thoughts on the above post