I was in the mood for trying a new recipe yesterday so I flipped through my random cookbook collection and ended up finding these corn muffins. I made regular-sized muffins and minis (I liked the minis best) and they were really good. The garlic gives them a savory, rich flavor and they are pretty moist. I think these would go well with a salad or soup. They could also be served as an appetizer with a small dollup of sour cream on top.
Garlic and sun-dried tomato corn muffins (adapted from Giada's Kitchen cookbook)Ingredients
2 (8.5 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
Preparation
Preheat the oven to 375 degrees. 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 mmiddle of a muffin comes out clean, about 15 minutes.
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