Corn and Sun-Dried Tomato Muffins
1 cup yellow conrmeal
1 cup unbleached all purpose flour
1/3 cup sugar
2 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttemilk
1/2 cup chopped drained oil-packed sun-dried tomatoes
6 tablespoon butter, melted, cooled
1 large egg

Preheat oven to 425 degrees F. Line 10 standard muffin cups with foil or paper liners. Sift first 5 ingredients into large bowl. Make well in center. Add buttermilk, tomatoes, butter and egg to well and stir just until combined. Divide batter among prepared cups. Bake muffins until golden brown and firm to touch, about 20 minutes. Transfer to rack and cool. (Can be prepared 8 hours ahead. Cover and let stand at room temperature.)