SUNFLOWER NUT MUFFINS

2 cups Bisquick baking mix
1/2 cup mayonnaise or salad dressing
1/4 cup grated Parmesan cheese
1/4 cup toasted salted sunflower nuts (shelled seeds)
1/4 cup milk
2 tablespoons sugar
2 tablespoons snipped chives or sliced green onion tops
2 eggs
FOR TOPPING:
2 tablespoons toasted salted sunflower nuts (shelled seeds)

Heat oven to 400 degrees F. Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches, or line with paper baking cups.

Mix all ingredients except 2 tablespoons sunflower nuts; beat vigorously 30 seconds. Fill muffin cups about 2/3 full; sprinkle each with 1/2 teaspoon sunflower nuts.

Bake until golden brown, 15 to 18 minutes.

High Altitude Directions (3500 to 6500 feet): Heat oven to 425F. Decrease sugar to 1 tablespoon.

Makes 12 muffins
Source: Recipe booklet: Bisquick Classics ~ Collection, Betty Crocker, No. 30 1988