Garlic And Sun Dried Tomato Corn Muffins Recipes

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GARLIC AND SUN-DRIED TOMATO CORN MUFFINS



Garlic and Sun-Dried Tomato Corn Muffins image

I love corn muffins, so I'm always looking for new twists on the old standby, which can be kind of bland. These have the surprise of little flecks of sun-dried tomatoes and tender corn kernels, and the garlic makes them so rich they don't need butter or another topping.

Yield makes 16 muffins

Number Of Ingredients 7

2 (8 1/2-ounce) packages corn muffin mix, such as Jiffy
2/3 cup diced sun-dried tomatoes (from an 8-ounce jar)
2 cups frozen corn kernels, thawed
3 garlic cloves, minced
2/3 cup buttermilk
2/3 cup sour cream
2 large eggs, beaten

Steps:

  • Preheat the oven to 375°F. Insert paper liners in 16 muffin cups or grease the tins.
  • In a large bowl, combine the corn, muffin mix, garlic, and sun-dried tomatoes. Stir to combine. Mix in the buttermilk, sour cream, and eggs and stir just until combined.
  • Spoon the mixture into the muffin tins, filling up the cups about halfway. Bake until golden brown on top and a toothpick inserted into the middle of a muffin comes out clean, about 15 minutes.

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