Garlic and Sun-Dried Tomato Corn Muffin

Health score
3%
Garlic and Sun-Dried Tomato Corn Muffin
25 min.
16
187kcal

Suggestions

Garlic and Sun-Dried Tomato Corn Muffin Recipe

Indulge in the delightful fusion of flavors with our Garlic and Sun-Dried Tomato Corn Muffin recipe. Perfect for gatherings, brunches, or a simple snack, these muffins are a delightful twist on the classic corn muffin. With a prep time of just 25 minutes, you can easily whip up a batch to serve 16 people. Each muffin boasts a delectable 187 calories, making them a guilt-free treat.

The star of this recipe is the unique combination of ingredients, including buttermilk, sour cream, and the undeniable allure of sun-dried tomatoes. Paired with the sweetness of corn and the aromatic touch of garlic, these muffins promise an explosion of flavors that will have your taste buds dancing. The use of Jiffy corn muffin mix as the base ensures a moist, tender crumb that complements the robust toppings beautifully.

Equip yourself with a bowl, whisk, oven, and a muffin tray, and you're all set to embark on a culinary journey that's as easy as it is delicious. Whether you're a seasoned baker or a curious novice, this recipe is a fantastic way to experiment with flavors and impress your friends and family. So, why not give in to the temptation and let the aroma of garlic and sun-dried tomatoes fill your home? Your taste buds will thank you.

Ingredients

  • 0.7 cup buttermilk 
  • cups corn whole frozen thawed
  • 17 ounce corn muffin mix (recommended: Jiffy)
  • large eggs 
  •  garlic clove minced
  • 0.7 cup cream sour
  • 0.7 cup sun-dried olives diced (from an 8-ounce jar)

Equipment

  • bowl
  • oven
  • whisk
  • muffin tray

Directions

  1. Preheat the oven to 375 degrees F. Grease 2 muffin tins.
  2. In a large bowl combine the muffin mix, corn, garlic, and sun-dried tomatoes. Stir to combine. In a small bowl whisk together the buttermilk, sour cream, and eggs until well blended.
  3. Add the buttermilk mixture to the muffin mix. Stir to combine. Spoon the mix into the muffin tins, filling up the cups about halfway.
  4. Bake until golden brown on top, about 15 minutes.

Nutrition Facts

Calories187kcal
Protein9.65%
Fat32.81%
Carbs57.54%

Properties

Glycemic Index
5.69
Glycemic Load
0.8
Inflammation Score
-3
Nutrition Score
6.2021739275559%

Flavonoids

Myricetin
0.01mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:186.56kcal
9.33%
Fat:6.87g
10.56%
Saturated Fat:2.35g
14.66%
Carbohydrates:27.1g
9.03%
Net Carbohydrates:24.56g
8.93%
Sugar:8.69g
9.66%
Cholesterol:30.61mg
10.2%
Sodium:304mg
13.22%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.54g
9.08%
Phosphorus:200.32mg
20.03%
Vitamin B1:0.17mg
11.06%
Folate:40.6µg
10.15%
Fiber:2.53g
10.13%
Manganese:0.2mg
10.13%
Vitamin B2:0.17mg
9.98%
Vitamin B3:1.59mg
7.97%
Iron:1.34mg
7.44%
Potassium:249.36mg
7.12%
Selenium:4.66µg
6.66%
Copper:0.11mg
5.35%
Magnesium:21.03mg
5.26%
Calcium:48.28mg
4.83%
Vitamin B5:0.41mg
4.1%
Vitamin B6:0.08mg
3.95%
Vitamin A:184.7IU
3.69%
Vitamin K:3.68µg
3.5%
Zinc:0.47mg
3.15%
Vitamin C:2.41mg
2.92%
Vitamin B12:0.15µg
2.48%
Vitamin D:0.25µg
1.7%
Vitamin E:0.16mg
1.05%
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