Garlic and Sun-Dried Tomato Corn Muffins

1. 1

   Preheat the oven to 375F.

2. 2

   Insert paper liners in 16 muffin cups or grease the tins.

3. 3

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

4. 4

   Stir to combine.

5. 5

   Mix in the buttermilk, sour cream, and eggs and stir just until combined.

6. 6

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

7. 7

   Bake until golden brown on top and a toothpick inserted into the middle of a muffin comes out clean, about 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.