Garlic and Sun-Dried Tomato Corn Muffins

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Nutritional Info
  • Servings Per Recipe: 22
  • Amount Per Serving
  • Calories: 124.0
  • Total Fat: 1.2 g
  • Cholesterol: 22.2 mg
  • Sodium: 53.8 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 0.6 g
  • Protein: 2.0 g

View full nutritional breakdown of Garlic and Sun-Dried Tomato Corn Muffins calories by ingredient



Number of Servings: 22

Ingredients

    2 pkgs jiffy corn muffin mix
    2 cups frozen yellow corn, thawed
    3 cloves garlic minced
    2/3 cup sun-dried tomato (not packed in oil!)
    2/3 cup reduced fat buttermilk
    2/3 cup light sour cream
    2 large eggs

Directions

Combine mix, garlic, corn, tomatoes, mix. Combine wet ingredients in a seperate bowl. Mix in wet ingredients and dry ingredients together. Preheat oven to 375, cook approximately 15-19 minutes or until golden brown. Makes 22 muffins

Number of Servings: 22

Recipe submitted by SparkPeople user CMCOULTER2005.