1 (8 1/2 oz.) pkg. corn muffin mix
1 egg
1/3 c. milk
1/2 c. whole kernel corn (drained)
1/4 c. sour cream

Combine muffin mix, egg and milk; stir just until blended (batter will be slightly lumpy). Fill greased muffin tins 2/3 full. Combine corn and sour cream. Spoon 1 teaspoon mixture in the center of batter in each cup. Bake at 400 degrees for 15-20 minutes. Yield: 8 muffins.