Garlic and Sun-Dried Tomato Corn Muffin Recipe

Looking for an easy Garlic and Sun-Dried Tomato Corn Muffin recipe? Learn how to make Garlic and Sun-Dried Tomato Corn Muffin using healthy ingredients.


Submitted by jrpawlowicz

Makes 18 servings



Recipe courtesy Giada De Laurentiis Show: Everyday Italian Episode: Thanksgiving Sides http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_82487,00.html

Recipe Ingredients for Garlic and Sun-Dried Tomato Corn Muffin

3 cups corn muffin mix (Jiffy)
2 cups corn, frozen whole kernel, thawed
3 cloves garlic, minced
2/3 cup sun-dried tomatoes, diced
2/3 cup whole milk
2 t. lemon juice
2/3 cup sour cream
2 large eggs

Recipe Directions for Garlic and Sun-Dried Tomato Corn Muffin

  1. (Can substitue 2/3 cup buttermilk instead of milk + lemon juice)

  2. Preheat the oven to 375 degrees F. Grease 2 muffin tins.

  3. In a large bowl combine the muffin mix, corn, garlic, and sun-dried tomatoes. Stir to combine.

  4. In a small bowl whisk together the milk, lemon juice, sour cream, and eggs until well blended.

  5. Add the buttermilk mixture to the muffin mix. Stir to combine.

  6. Spoon the mix into the muffin tins, filling up the cups about halfway. Bake until golden brown on top, about 15 minutes.

Categories

Breads

Nutrition Facts
Serving Size 72.1g
Amount Per Serving
Calories
155
Calories from Fat
49
% Daily Value*
Total Fat
5.5g
8%
Saturated Fat
2.4g
12%
Trans Fat
0.0g
Cholesterol
28mg
9%
Sodium
232mg
10%
Potassium
94mg
3%
Total Carbohydrates
23.1g
8%
Dietary Fiber
1.2g
5%
Sugars
6.5g
Protein
3.2g
Vitamin A 3% Vitamin C 4%
Calcium 6% Iron 5%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
    Bad points
  • High in sugar
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