Photo: Garlic and Sun-Dried Tomato Corn Muffin Recipe
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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By kashsk
Cardmichael
on January 31, 2012
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The best corn muffins I've ever eaten. Wow, excellent! So easy to prepare and the flavor is out of this world.
By Fawna
Washington State
on December 02, 2011
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I loved these!! The garlic mixed with the saltiness of the corn muffin mix with the sweet of the sun dried tomatoes. Excellent flavor! I didnt have sour cream so I used mascarpone chesse instead. They seemed to take longer to bake than indicated and they crumbled too easily, but that might have been because I didnt use sour cream....?
By Katherine40
on November 28, 2011
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I loved these muffins. I didn't put even close to 2/3 cups sun dried tomatoes but they still tasted wonderful. Even if you don't want to use the garlic and sun dried tomatoes the base is wonderful and kid friendly. It also makes a ton of muffins. I wonder if the recipe will work cut in half.
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