"Garlic and Sun-dried Tomato Corn Muffins"

Since my family had a busy sport-night (softball and T-ball practices), for dinner we had grilled cheese sandwiches and some delicious Trader Joe's soup -- I highly recommend the Roasted Red Pepper and Tomato Soup from Trader Joe's -- comes in a box and is oh, so yummy! 

To go along with the soup, I looked to Giada for some delightful muffin or roll recipe.  I decided on the "Garlic and Sun-dried Tomato Corn Muffins" from my new cookbook that Heidi sent me from Oregon.  They were moist, flavorful and filling.  Recipe below...

Ingredients

2 (8 1/2-ounce) packages corn muffin mix (recommended: Jiffy)

2 cups frozen whole kernel corn, thawed

3 garlic cloves, minced

2/3 cup diced sun-dried tomatoes (from an 8-ounce jar)

2/3 cup buttermilk

2/3 cup sour cream

2 large eggs

Directions:

Preheat the oven to 375 degrees F. Grease 2 muffin tins.

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. Add the buttermilk mixture to the muffin mix. Stir to combine. Spoon the mix into the muffin tins, filling up the cups about halfway. Bake until golden brown on top, about 15 minutes. --from "Giada's Kitchen - New Italian Favorites".