Garlic And Sun-Dried Tomato Corn Muffin

1. 1

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

2. 2

   In a large bowl combine the muffin mix, corn, garlic, and sun-dried tomatoes. Stir to combine.

3. 3

   In a small bowl whisk together the buttermilk, sour cream, and eggs until well blended.

4. 4

   Add the buttermilk mixture to the muffin mix. Stir to combine.

5. 5

   Spoon the mix into the muffin tins, filling up the cups about halfway.

6. 6

   Bake until golden brown on top, about 15 minutes.

7. 7

   Serve warm, with butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.