Monday, September 6, 2010
Garlic and Sun-Dried Tomato Corn Muffin
Gluten-Free notes at the bottom of this post.
I bookmarked this recipe way back in January, but I had yet to get around to making it. Well, I finally did, and these were fabulous!!! My bosses both loved them, and, of course, the sous chef did, too :) These would be a GREAT side to your tomato pasta dish.
2 (8 1/2-ounce) packages corn muffin mix
2 cups frozen whole kernel corn, thawed
3 garlic cloves, minced
2/3 cup diced sun-dried tomatoes (from an 8-ounce jar)
2/3 cup buttermilk
2/3 cup sour cream
2 large eggs
Preheat the oven to 375 degrees F. Grease 2 muffin tins.
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. Add the buttermilk mixture to the muffin mix. Stir to combine. Spoon the mix into the muffin tins, filling up the cups about halfway. Bake until golden brown on top, about 15 minutes.
Make it Gluten-Free!
-Use this mix for the corn muffin mix.
-Make sure to use Daisy brand sour cream to ensure a gluten-free sour cream.