(Pat Roberts' recipe - CSDT & Bacon Corn Muffins)
2 (8.5 oz) packages Jiffy corn muffin mix
2 C frozen whole kernel corn, thawed
3 tsp CSD Garlic
2/3 C CSD Tomatoes, drained & diced
2/3 C buttermilk
2/3 C sour cream
2 large eggs
6 strips of crisply fried bacon.
Preheat oven to 375° & oil, grease or spray two muffin tins.
Combine the muffin mix, CSD Garlic & CSD Tomatoes in medium bowl. Mix corn, buttermilk, sour cream & eggs in a separate bowl until well blended. Add wet mixture to muffin mix, stir until moistened.
Fill muffin tins half full of batter. Crumble bacon and spread a small amount over the top of each muffin, then gently swirl bacon into the batter. Bake about 15 minutes.