Garlic and Sun-Dried Tomato Corn Muffins

I have to admit I make a pretty amazing chili, and what goes better with chili than corn bread.  I had seen this recipe a while back in one of Giada's cookbooks and having a jar of sun-dried tomatoes in my pantry I figured I would put them to good use.  They were fantastic and really easy, a definite must try! YUM!

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.