Directions

Heat the oven to 400°F. Grease just the bottoms of 12 medium muffin cups, or use paper liners.
Stir together the mix, Parmesan, 1/4 cup sunflower nuts, mayonnaise or dressing, milk, sugar, chives, and eggs.
Beat hard for 30 seconds, just until blended.
Spoon the batter into the cups, filling each about two-thirds full.
Scatter the remaining 2 tablespoons sunflower nuts over the tops.
Bake for 15 to 18 minutes, until golden brown.
Let cool in the pan for several minutes, then remove; serve warm or at room temperature.

Notes

Storage: airtight at room temperature up to 2 days, covered in fridge 3 to 4 days, frozen 2 to 3 months (reheat thawed muffins at 300°F or microwave briefly).

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 12 servings from the whole mix with 1/4 cup grated Parmesan cheese, 1/4 cup roasted salted sunflower nuts, 1/2 cup mayonnaise or salad dressing, 1/4 cup milk, 2 tablespoons sugar, 2 tablespoons snipped chives or sliced green onion tops, 2 eggs, 2 tablespoons roasted salted sunflower nuts, for topping; roasted salted sunflower nuts counted as mixed nuts, mayonnaise or salad dressing (the first choice counted), milk counted as whole milk, snipped chives or sliced green onion tops (the first choice counted). Brands and portions vary, so use it only as an approximation.