Garlic and Sun-Dried Tomato Corn Muffin

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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.

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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....?

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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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These muffins were a huge hit on our Thanksgiving table. My guests loved them and I added Trader Joes frozen roasted corn in place of plain corn. Smokey,sweet,moist and delicious. Going to serve them with Emeril's Mexican Breakfast Casserole for an upcoming holiday brunch.

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This recipe was so easy and the muffins came out perfect. We loved them.

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My mother and I Loved the muffins. The two of us are into trying and embracing new food. My company(thanksgiving day were not so appreciative. Just give them the old Jiffy and honey butter. They all like plain ole white bread also.

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I made these muffins last night for my neighbors to go with green chile chicken stew. Everyone raved about them. The muffins were moist, flavorful and not as garlicky as other reviewers indicated. I would definitely make them again.

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Super moist but not a hit

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

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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.