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Lemony Corn Muffins

SUBMITTED BY: Sandra Vaux

"'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
READY IN  35 Min

SERVINGS

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Servings
 

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 (14.75 ounce) can cream-style corn
  • 1/4 cup vegetable oil

DIRECTIONS

  1. 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.
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