Directions:
Combine egg and milk with whisk. Add corn muffin mix. Mix just until moistened. Batter will be slightly lumpy. For maximum crown on muffins, let batter rest for 3 or 4 minutes. Gently fold in sour cream.
Grease muffin pans or paper baking cups and fill cups ½ full. Preheat oven to 400°F and bake for 15 to 20 minutes or until brown.
Yields 6-8 muffins depending on size.