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2 ( 8 1/2 ounce) packages corn muffin mix, such as Jiffy
2/3 cup diced sun -dried tomatoes ( from a jar in oil )
2 cups frozen corn kernels, thawed
3 gloves garlic , minced
2/3 cup buttermilk
2/3 cup sour cream
2 large eggs, beaten
Preheat oven to 375. Grease muffin pans, or insert paper liners, 16 paper liners.
In large bowl combine the corn, muffin mix, garlic and sun-dried tomatoes. Stir to combine. Mix in the buttermilk, sour cream and eggs. Stir to combine.
Spoon the mixture into muffin pans, fill up halfway. Bake until golden brown on top and a toothpick inserted into the middle of a muffin comes out clean, about 15 minutes.
2 ( 8 1/2 ounce) packages corn muffin mix, such as Jiffy
2/3 cup diced sun -dried tomatoes ( from a jar in oil )
2 cups frozen corn kernels, thawed
3 gloves garlic , minced
2/3 cup buttermilk
2/3 cup sour cream
2 large eggs, beaten
Preheat oven to 375. Grease muffin pans, or insert paper liners, 16 paper liners.
In large bowl combine the corn, muffin mix, garlic and sun-dried tomatoes. Stir to combine. Mix in the buttermilk, sour cream and eggs. Stir to combine.
Spoon the mixture into muffin pans, fill up halfway. Bake until golden brown on top and a toothpick inserted into the middle of a muffin comes out clean, about 15 minutes.