Garlic and Sun-Dried Tomato Corn Muffin

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5

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Total Reviews: 2

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  • on November 10, 2012

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    This is the only recipe I use when making cornbread!! First time I made them, I followed the recipe. There was way too much garlic. I didn't particularly like the sun-dried tomatoes either. Now I just omit those two ingredients and they are perfect!! Once I had to substitute heavy cream for the buttermilk and didn't taste a difference.

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  • on November 25, 2011

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    I just made these for Thanksgiving and they were a hit! I left out the garlic because that didn't sound right to me in these, but left everything else the same. They were so moist and sweet. I loved the corn in it and the sun-dried tomatoes made them stand out. They took quite a bit longer to bake than the recipe says - at least 25 minutes. I added 50% more of all ingredients to get 24 muffins.

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