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Giada De Laurentiis

Garlic and Sun-Dried Tomato Corn Muffin

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Thanksgiving Sides

  • Cook Time

    15 min

  • Level

    Easy

  • Yield

    16 muffins

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Times:

Prep
10 min
Inactive Prep
--
Cook
15 min
Total:
25 min
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Ingredients

  • 2 (8 1/2-ounce) packages corn muffin mix (recommended: Jiffy)
  • 2 cups frozen whole kernel corn, thawed
  • 3 garlic cloves, minced
  • 2/3 cup diced sun-dried tomatoes (from an 8-ounce jar)
  • 2/3 cup buttermilk
  • 2/3 cup sour cream
  • 2 large eggs

Directions

Preheat the oven to 375 degrees F. Grease 2 muffin tins.

In a large bowl combine the muffin mix, corn, garlic, and sun-dried tomatoes. Stir to combine. In a small bowl whisk together the buttermilk, sour cream, and eggs until well blended. Add the buttermilk mixture to the muffin mix. Stir to combine. Spoon the mix into the muffin tins, filling up the cups about halfway. Bake until golden brown on top, about 15 minutes.

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