Giada's Sundried Tomato Corn Muffins
It's Potluck time at I Heart Cooking Club and this week I chose a Giada De Laurentiis recipe. We'd made a cottage pie the day before as the temperatures have been cold and very damp. Comfort food rather than light fare to warm up. These little muffins were a good accompaniment. Light enough and filled with goodness.
This mess of a photo shows the buttery corn muffins with bits of tomato and garlic. I ate two :-)
This mess of a photo shows the buttery corn muffins with bits of tomato and garlic. I ate two :-)
I used muffins cups so I wouldn't have to scrub out the pan but they are easier to serve up this way. Also, I cut the recipe in half as it's just the two of us. Wouldn't want the leftovers to go stale before we could get to them.
Giada's Sundried Tomato Corn Muffins
Ingredients
2 (8 1/2-ounce) packages corn muffin mix (recommended: Jiffy)
2 cups frozen whole kernel corn, thawed
3 garlic cloves, minced
2/3 cup diced sun-dried tomatoes (from an 8-ounce jar)
2/3 cup buttermilk
2/3 cup sour cream
2 large eggs
Directions
Preheat the oven to 375°F and grease two muffin tins.
In a large bowl, stir and combine the muffin mix, corn, garlic, and sun-dried tomatoes.
In a small bowl, whisk the buttermilk, sour cream, and eggs together until well blended. Add the buttermilk mixture to the muffin mix, stirring to combine.
Spoon the mixture into the muffin tins, filling each cup about halfway.
Bake until golden brown on top, approximately 15 minutes.
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