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Garlic and Sundried Tomato Corn Muffins

  • Preparation Time10 mins
  • Cooking Time15 mins
  • Serves16
  • DifficultyEasy
2 boxes corn muffin mix
350g frozen whole kernel corn, thawed
3 garlic cloves, minced
100g diced sundried tomatoes
165ml buttermilk
165g sour cream
2 large eggs
Preheat the oven to 190°C/gas mark 5. Grease 2 muffin tins.

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

In a small bowl whisk together the buttermilk, soured 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 about halfway. Bake until golden brown on top, about 15 minutes.

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