Time: 25 min.
Complexity: easily
Servings: 16

Giada De Laurentiis's recipe infuses classic corn muffins with a pizza-like flavor. Garlic and sun-dried tomatoes add a delicious sweet-spicy flavor. Serve warm with butter.

Ingredients:

• 2 packages (240 g each) of dry corn muffin mix
• 2 cups frozen corn kernels, thawed
• 3 cloves garlic, crushed
• 2/3 cup chopped sun-dried tomatoes
• 2/3 cup sour milk or kefir
• 2/3 cup sour cream
• 2 large eggs

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

corn flour, sour cream, sour milk, kefir, corn, garlic, sun-dried tomatoes

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Preparation:

Step 1
• Preheat oven to 190°C. Grease 2 muffin tins.
Step 2
• In a large bowl, combine the muffin mix, corn, garlic, and sun-dried tomatoes. Stir to combine.
Step 3
• In a small bowl, combine the sour milk, sour cream, and eggs until smooth. Add the sour milk mixture to the flour mixture. Knead the dough.
Step 4
• Spoon the batter into muffin tins, filling them about halfway. Bake until golden brown, about 15 minutes.

Votes: 1