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
Preheat the oven to 375 degrees F. Grease 2 muffin tins. In a large bowl combine the muffin mix, corn, garlic & sun-dried tomatoes. Stir to combine. In a small bowl whisk together the buttermilk, sour cream & eggs until well blended. Add the buttermilk mixture to the muffin mix. Stir to combine. Spoon the mix into the muffin tins, filling up the cups about halfway. Bake until golden brown on top, about 15 minutes.
My Thoughts:
I would recommend decreasing garlic to 2 cloves & maybe adding a bit more sundried tomatoes. Not by 50% but just a little bit more.
