Best 2 Garlic And Sun Dried Tomato Corn Muffin Recipes
**Garlic and Sun-Dried Tomato Corn Muffins: A Culinary Delight**
Elevate your culinary repertoire with delectable Garlic and Sun-Dried Tomato Corn Muffins, a symphony of flavors that tantalizes the taste buds. These muffins boast a tender, moist crumb infused with the savory goodness of garlic, sun-dried tomatoes, and a hint of sweetness from corn. Perfect for breakfast, brunch, or as a delightful snack, these muffins are sure to become a favorite in your kitchen. Our collection features a variety of recipes, catering to different dietary preferences and skill levels. Whether you're a seasoned baker or a novice cook, we have the perfect recipe for you to create these delectable treats.
GARLIC AND SUN-DRIED TOMATO CORN MUFFINS
I love corn muffins, so I'm always looking for new twists on the old standby, which can be kind of bland. These have the surprise of little flecks of sun-dried tomatoes and tender corn kernels, and the garlic makes them so rich they don't need butter or another topping.
Yield makes 16 muffins
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F. Insert paper liners in 16 muffin cups or grease the tins.
- In a large bowl, combine the corn, muffin mix, garlic, and sun-dried tomatoes. Stir to combine. Mix in the buttermilk, sour cream, and eggs and stir just until combined.
- Spoon the mixture into the muffin tins, filling up the cups about halfway. Bake until golden brown on top and a toothpick inserted into the middle of a muffin comes out clean, about 15 minutes.
CORN, CHEDDAR, AND SUN-DRIED TOMATO MUFFINS
Three of my favorite foods bound together in yumminess. I like to halve the muffins, toast them and then spread lots of butter on them
Provided by Mirj2338
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Butter a 12-cup muffin tin.
- Combine the flour, cornmeal, baking powder, sugar, salt, and pepper in a large mixing bowl and mix well.
- Add the cheese, sun-dried tomatoes, and scallions and toss well.
- Whisk together the warm milk, melted butter, oil, and egg in a separate bowl.
- Add the wet ingredients to the dry and mix together just until a soft dough forms.
- (Be careful not to overmix the dough.) Fill the prepared muffin cups to the rim with batter.
- Bake until the tops start to brown slightly, 20 to 25 minutes.
- Cool for 2 to 3 minutes, then turn out onto a wire rack to cool.
- Serve warm or at room temperature.
- Cover and refrigerate for at least 2 hours or up to 2 days.
Tips:
- For the best corn muffin flavor, use fresh corn kernels. If you don't have fresh corn, you can use frozen or canned corn, but the flavor won't be as good.
- Be sure to drain the sun-dried tomatoes well before adding them to the batter. This will help to prevent the muffins from becoming too wet.
- If you don't have sun-dried tomatoes, you can use chopped fresh tomatoes instead. Just be sure to drain them well before adding them to the batter.
- To make the muffins even more flavorful, you can add a tablespoon of minced fresh basil or oregano to the batter.
- Serve the muffins warm with butter, honey, or your favorite jam.
Conclusion:
These Garlic and Sun-Dried Tomato Corn Muffins are a delicious and easy-to-make treat. They're perfect for breakfast, lunch, or a snack. The muffins are also great for parties and potlucks. So next time you're looking for a tasty and satisfying corn muffin recipe, give this one a try. You won't be disappointed!
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