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Garlic and Sun-Dried Tomato Corn Muffin Recipe

Garlic and Sun-Dried Tomato Corn Muffin

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (75)

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Average Rating:

Total Reviews: 75

Showing 11-20 of 75

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  • on July 04, 2011

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    Super moist but not a hit

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  • on December 25, 2010

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    So moist and flavorful. A great spin on corm muffins.

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  • on November 22, 2010

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    We made these last night and they were delicious! They were so moist and flavorful, and I can't wait to make them again for Thanksgiving.

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  • on November 22, 2010

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    I thought this was a delicious spin on corn muffins. They were moist and delicious and I am going to use the base for all my corn muffin recipes from now on. We all loved it.

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  • on November 17, 2010

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    OMG, I had a feeling, these "might" be good, but I have to use every ounce of self control I have to keep from eating ALL of them. These are the perfect mix of a little sweet, a little salty and the texture, while very moist, has that wonderful crunch of the corn and chewy of the sun-dried tomatoes. I love Giada, I haven't been disappointed yet!

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  • on November 11, 2010

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    These are muffins....These are dinner rolls. They can be many things but but not yummmy is not one of them. Prep time was short but enjoyement lasted hours. Even cold were still a rave. Garlic in the rolls actually provided for a good contrast with the sun dried tomatoes and corn kernels. Not bad Giada!!!!!! Will be on my table this Thanksgiving.

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  • on August 01, 2010

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    I was considering leaving out the garlic in these due to the reviews, however, I really try to make recipes as they are written before deciding to make changes. Boy am I glad I did. I love garlic and thought these had an addicting flavor. If you're not a garlic fan, don't make a GARLIC sun-dried tomato corn muffin! For those saying these were dry, you most definitely over-cooked them because they were soooo moist and delicate. Will definitely be making these again with no changes.

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  • on July 15, 2010

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    These muffins turned out soooooo yummy. I did have to bake them for an additional 7-8 minute. Also note that you shoud use oil packed sundried tomatoes.

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  • on March 31, 2010

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    These were fun to make, and baked beautifully, but the flavor was strange. Sweet from the corn, but VERY strong garlic flavor (and I usually love garlic and a little bitter from the sun-dried tomatoes. I wouldn't make again, unless I modified the ingredients. I'd be curious to taste these without the garlic, and perhaps with something other than the tomatoes...

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  • on February 25, 2010

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    I made this recipe and added 1 cup of shredded cheddar cheese.moist and yummy.You need to appreciate the sundried tomato flavor,I used the microplane to grate the fresh garlic cloves worked well subtle savory flavor combo.
    A definate dinner side .

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