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Garlic And Sun-Dried Tomato Corn Muffin Recipe


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Ingredients for 16 servings

2 large eggs

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 sour cream

2/3 cup buttermilk

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

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