Garlic And Sun-dried Tomato Corn Muffin |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 16 |
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This is a wonderful change to the plain old dry corn muffin. My family, & my co-workers loved them! Add butter on top, & serve warm. YUM! Ingredients:
2 (8 1/2-ounce) packages corn muffin mix |
2 cups whole kernel corn |
2 garlic cloves, pressed |
2/3 cup diced sun-dried tomatoes in olive oil (from an 8-ounce jar) |
2/3 cup buttermilk |
2/3 cup sour cream |
2 large eggs |
Directions:
1. Preheat the oven to 375 degrees F. Grease 2 muffin tins.
2. In a large bowl combine the muffin mix, corn, garlic, and sun-dried tomatoes. Stir to combine.
3. In a small bowl whisk together the buttermilk, sour cream, and eggs until well blended.
4. Add the buttermilk mixture to the muffin mix. Stir to combine.
5. Spoon the mix into the muffin tins, filling up the cups about halfway.
6. Bake until golden brown on top, about 15 minutes.
7. Serve warm, with butter.
8. ENJOY!
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