Garlic and Sun-Dried Tomato Corn Muffin

Name: Garlic and Sun-Dried Tomato Corn Muffin
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 16
Cuisine: Global
Ingredients: 158 milliliters buttermilk; 473 milliliters frozen whole kernel corn, thawed; 482 grams packages corn muffin mix (recommended: Jiffy); 2 larges eggs; 3 garlic cloves, minced; 158 milliliters sour cream; 158 milliliters diced sun-dried tomatoes (from an 8-ounce jar)

Garlic and Sun-Dried Tomato Corn Muffin requires approximately 25 minutes from start to finish. One serving contains 187 calories, 5g of protein, and 7g of fat. This recipe serves 16. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of buttermilk, kernel corn, eggs, and a handful of other ingredients are all it takes to make this recipe so yummy. If you like this recipe, you might also like recipes such as Artichoke and Sun Dried Tomato Pasta, Sun Dried Tomato Pesto Pasta with Zoodles, and Easy Vegan Sun Dried Tomato Pesto.

Instructions

Preheat the oven to 375 degrees F. Grease 2 muffin tins.

Equipment you will use

Muffin Tray

Oven

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.

Ingredients you will need

Sun Dried Tomatoes