RecipesRECIPES
Sun-Dried Tomato Muffins
Prep Time: 15 minutes / Cook Time: 15 minutes / Yields: 24 muffins
Ingredients
2 (8.5 oz) packages of Jiffy corn muffin mix
2 cups frozen whole kernel corn, thawed
3 tsp minced garlic
⅔ cup Julienne Cut Sun-Dried Tomatoes with Herbs, drained and diced
⅔ cup buttermilk
⅔ cup sour cream
2 large eggs
6 strips of crispy fried bacon
Instructions
Sun-Dried Tomato Muffins bring savory and tangy flavor to the classic muffin. It is the perfect way to incorporate our sun-dried tomatoes into a convenient and portable snack. This delightful and unique treat is ideal for breakfast, brunch, or a quick snack. Try out new flavors with this recipe and make the best soft and fluffy sun-dried tomato muffins.
Step 1
Preheat the oven to 375 degrees and grease two muffin tins.
Step 2
Combine muffin mix, garlic, and California Sun Dry Julienne Cut Sun-Dried Tomatoes in a medium-sized bowl.
Step 3
In a separate bowl, mix the corn, buttermilk, sour cream, and eggs until well blended. Add this mixture to the muffin mixture until fully combined.
Step 4
Fill muffin tins half full of batter and spread crumbled bacon over the top of each muffin. Gently swirl the bacon into the batter of each muffin.
Step 5
Bake for 15 minutes and let cool before serving.
PRODUCT USED
Julienne Cut Sun-Dried Tomatoes in Oil (Pack of Two)
A delicious ingredient for all of your favourite recipes and a natural snack
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Ingredients
2 (8.5 oz) packages of Jiffy corn muffin mix
2 cups frozen whole kernel corn, thawed
3 tsp minced garlic
⅔ cup Julienne Cut Sun-Dried Tomatoes with Herbs, drained and diced
⅔ cup buttermilk
⅔ cup sour cream
2 large eggs
6 strips of crispy fried bacon
Instructions
Sun-Dried Tomato Muffins bring savory and tangy flavor to the classic muffin. It is the perfect way to incorporate our sun-dried tomatoes into a convenient and portable snack. This delightful and unique treat is ideal for breakfast, brunch, or a quick snack. Try out new flavors with this recipe and make the best soft and fluffy sun-dried tomato muffins.
Step 1
Preheat the oven to 375 degrees and grease two muffin tins.
Step 2
Combine muffin mix, garlic, and California Sun Dry Julienne Cut Sun-Dried Tomatoes in a medium-sized bowl.
Step 3
In a separate bowl, mix the corn, buttermilk, sour cream, and eggs until well blended. Add this mixture to the muffin mixture until fully combined.
Step 4
Fill muffin tins half full of batter and spread crumbled bacon over the top of each muffin. Gently swirl the bacon into the batter of each muffin.
Step 5
Bake for 15 minutes and let cool before serving.