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Categories:Viewed: 55 - Published at: 6 years ago
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
Method
- Preheat the oven to 375F.
- Insert paper liners in 16 muffin cups or grease the tins.
- In a large bowl, combine the corn, muffin mix, garlic, and sun-dried tomatoes.
- Stir to combine.
- Mix in the buttermilk, sour cream, and eggs and stir just until combined.
- Spoon the mixture into the muffin tins, filling up the cups about halfway.
- Bake until golden brown on top and a toothpick inserted into the middle of a muffin comes out clean, about 15 minutes.
