Yield: 16 muffins
Ingredients
* 2 (8 1/2-ounce) packages corn muffin mix
* 2 cups frozen whole kernel corn, thawed
* 3 cloves garlic, minced
* 2/3 cup sun-dried tomatoes, diced
* 2/3 cup buttermilk
* 2/3 cup sour cream
* 2 large eggs
Directions
Preheat the oven to 375 degrees F. Grease 2 muffin tins.
Combine and stir the muffin mix, corn, garlic and sun-dried tomatoes in a large bowl.
Whisk together the buttermilk, sour cream and eggs in a small bowl until the mixture is well blended. Add the buttermilk mixture to the muffin mix and stir to combine. Spoon the mix into the muffin cups (fill up about half). Bake until golden brown on top, about 15 minutes.
