Garlic and Sun-Dried Tomato Corn Muffins

Name: Garlic and Sun-Dried Tomato Corn Muffins
Yield: makes 16 muffins
Ingredients: 2 (8 1/2-ounce) packages corn muffin mix, such as Jiffy; 2/3 cup diced sun-dried tomatoes (from an 8-ounce jar); 2 cups frozen corn kernels, thawed; 3 garlic cloves, minced; 2/3 cup buttermilk; 2/3 cup sour cream; 2 large eggs, beaten

December 9, 2011

I love corn muffins, so I’m always looking for new twists on the old standby, which can be kind of bland. These have the surprise of little flecks of sun-dried tomatoes and tender corn kernels, and the garlic makes them so rich they don’t need butter or another topping.

Recipe notes

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