Garlic and Sun-Dried Tomato Corn Muffins

• 2 (8 1/2-ounce) packages corn muffin mix, such as Jiffy
• 2/3 cup diced sun-dried tomatoes (from an 8-ounce jar)
• 2 cups frozen corn kernels, thawed
• 3 garlic cloves, minced
• 2/3 cup buttermilk
• 2/3 cup sour cream
• 2 large eggs, beaten

1. Preheat the oven to 375F.
2. Insert paper liners in 16 muffin cups or grease the tins.
3. In a large bowl, combine the corn, muffin mix, garlic, and sun-dried tomatoes.
4. Stir to combine.
5. Mix in the buttermilk, sour cream, and eggs and stir just until combined.
6. Spoon the mixture into the muffin tins, filling up the cups about halfway.
7. Bake until golden brown on top and a toothpick inserted into the middle of a muffin comes out clean, about 15 minutes.

corn muffin, tomatoes, corn kernels, garlic, buttermilk, sour cream, eggs

Taken from www.epicurious.com/recipes/food/views/garlic-and-sun-dried-tomato-corn-muffins-376534 (may not work)