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Ingredients
| all-purpose flour (unsifted): 1 3/4 cups |
| cheddar cheese (shredded): 3/4 cup |
| cornmeal: 1/4 cup |
| granulated sugar: 1/4 cup |
| almonds (chopped): 1/4 cup |
| baking powder: 2 tsp |
| ground nutmeg: 1/2 tsp |
| lemon peel: 1/2 tsp |
| salt: 1/4 tsp |
| eggs: 1 |
| canned yellow sweet creamed corn: 1 14.75oz can |
| vegetable oil: 1/4 cup |
Lemony Corn Muffins
Credit: AllRecipes
User rating:
"'When my son's class went on a 3-day field trip, I tagged along as one of the cooks,' relates Sandra Vaux of Lantzville, British Columbia. 'We made these sweet corn muffins as a special treat. They went over so well, the children wanted them at every meal!'"
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Prep Time
10 min -
Cook Time
25 min -
Servings
12 serving(s)
Tags
Directions
- In a large bowl, combine the first nine ingredients. In another bowl, beat egg, corn and oil; stir into dry ingredients just until blended. Fill greased muffin cups two-thirds full. Bake at 375 degrees F for 25-30 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack.