Mini BBQ Chicken-Cornbread Muffins

What You Need

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• 1 egg, beaten
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 pkg. (8.5 oz.) corn muffin mix
• 1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
• 2 green onions, sliced
• 1-1/4 cups shredded rotisserie chicken
• 1/2 cup KRAFT Original Barbecue Sauce

Make It

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• Heat oven to 400ºF.
• Mix egg and sour cream in medium bowl until blended. Add muffin mix, cheese and onions; mix just until blended.
• Spoon into 20 mini muffin pan cups sprayed with cooking spray.
• Bake 10 to 12 min. or until toothpick inserted in centers comes out clean. Cool 5 min. Remove muffins from pans to wire racks; cool completely.
• Use paring knife to cut into tops of muffins to scoop out centers; discard removed centers or reserve for another use. (See tip.)
• Toss chicken with barbecue sauce in microwaveable bowl. Microwave on HIGH 1 to 2 min. or until heated through; stir. Spoon into muffins.