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Corn: Lemony Corn Muffins

Source of Recipe

Sandra Vaux


List of Ingredients

1 3/4 cups all-purpose flour
3/4 cup shredded cheddar cheese
1/4 cup cornmeal
1/4 cup sugar
1/4 cup chopped almonds
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
1 egg
1 14 3/4 ounce cream-style corn
1/4 cup vegetable oil


Recipe

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 375ºF for 25-30 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 dozen.