Sour Cream Cornbread Muffins with Sun-Dried Tomatoes

I love to watch the Food Network during the holiday season. There are always many useful tips- from decorating to holiday recipes. I saw this recipe on The Food Network show: Dear Food Network; where many of their top chefs share their favorite Thanksgiving recipes that they will be serving this year. This particular one caught my eye; it sounded delicate and delicious. I bought Bob’s Red Mill Gluten-Free Cornbread mix and made a few variations. For the original recipe, click here.  The muffins came out fantastic. They are plump, moist and full of flavor.

Here is my altered version of her recipe:

Sour Cream Cornbread Muffins with Sun-Dried Tomatoes

Ingredients:

1 20 oz. package of Bob’s Red Mill Gluten-Free Cornbread mix

1 can of whole kernel corn, drained

1 tablespoon garlic powder (You may use less if you want a mild garlic taste)

1/2 tablespoon chili powder

2/3 cup of gluten-free sun-dried tomatoes

2/3 cup buttermilk

2/3 cup sour cream

1-2 tablespoon grape seed oil

2 large eggs

Directions:

Pre-heat oven to 350 degrees

Grease 1 muffin tin

In a large bowl combine muffin mix, garlic powder, sun-dried tomatoes and corn, stir

In a small bowl combine buttermilk, sour cream, oil and eggs, stir

Combine wet and dry ingredients and mix until all dry ingredients are incorporated

Spoon mixture into muffin tins

Bake at 350 degrees for 20-30 minutes or until golden brown

*This recipe makes 12 large cornbread muffins

Bob’s Red Mill products may be purchased at People’s Rx, HEB, Central Market, Sprouts and Whole Foods

Join the Holiday cooking fun by going to: Simply Sugar and Gluten-Free- Slightly Indulgent Monday. Link up your favorite holiday treat and explore all the healthy recipes from the blogs that are participating. I linked my Veggie Heaven recipe, kale and sweet potatoes= wonderful combination!

Comments

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