This is another recipe from Giada's Kitchen. My daughter gave me this book as an early birthday present because she was headed for UNLV and my actual birthday was her first day of school. I had only had time look through the book, but I did pick out a couple of dishes and ask my parents to make them for my birthday lunch.
We enjoyed these moist, colorful corn muffins with Penne with Eggplant Puree - a flavorful, spicy vegetarian dish.
Ingredients
Directions
Preheat oven to 375. This will make 16 muffins; grease the tins or use paper liners.
Combine muffin mix, tomatoes, corn and garlic.
Add remaining ingredients and stir until just combined.
Divide batter among muffin cups, filing about 1/2 way.
Bake until golden brown and a toothpick inserted in the center comes out clean, approximately 15 minutes.
PS - I have to tell you that is was unsettling for my mother to use a mix. She's a very accomplished bread baker, and it's just not something she usually does.
In addition to their kitchen hobbies, my parents are quite the gardeners, growing tropical plants in their desert greenhouse.
