Thanksgiving

Garlic and Sun-Dried Tomato Corn Muffins is for Side Dish.

Garlic and Sun-Dried Tomato Corn Muffins takes 15 minutes to prepare.

Garlic and Sun-Dried Tomato Corn Muffins takes 19 minutes to cook.

Garlic and Sun-Dried Tomato Corn Muffins makes 22 servings.

The ingredients for Garlic and Sun-Dried Tomato Corn Muffins are:

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

Here is how you make Garlic and Sun-Dried Tomato Corn Muffins:

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 muffinsNumber of Servings: 22Recipe submitted by SparkPeople user CMCOULTER2005.

The nutritional information for Garlic and Sun-Dried Tomato Corn Muffins is:

• 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