2 boxes corn muffin mix
¾ cup sour cream
2 large eggs, beaten
3 scallions, finely chopped, both white and green parts
2 tablespoons sugar
¾ cup frozen corn
1 cup shredded sharp cheddar cheese, finely chopped
½ teaspoon hot sauce (or to taste), optional
Preheat oven to 400 degrees.
Put all ingredients in large bowl; mix until dry ingredients are just moistened.
Spray muffin tins with non-stick cooking spray. Fill muffin tins ¾ full.
Bake mini muffins for 9 – 11 minutes, or until toothpick comes out clean. Bake regular size muffins 11 – 14 minutes, or until toothpick comes out clean.