Cheesy Corn Muffins

1/4 cup chopped onion
1 tablespoon butter or margarine
2 packages (8-1/2 ounces each) corn bread/muffin mix
1/2 cup sour cream
1/2 cup shredded cheddar cheese

In a small skillet, saute onion in butter until tender; set aside. Prepare muffin mixes according to package directions; fold in the onion. Fill greased or paper-lined muffin cups two-thirds full.

Combine sour cream and cheese; drop by rounded teaspoonfuls onto each muffin. Bake at 400° for 15-20 minutes or until muffins test done. Cool in pan for 5 minutes before removing to a wire rack. Makes 1 dozen.