Garlic and Sundried Tomato Corn Muffins
Recipe by:
Giada De Laurentiis
15
10
16
Easy
- 2 boxes corn muffin mix
- 350g frozen sweetcorn, 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.
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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