INGREDIENTS
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1 3/4 cups all-purpose flour
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3/4 cup shredded Cheddar cheese
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1/4 cup cornmeal
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1/4 cup sugar
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1/4 cup chopped almonds
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2 teaspoons baking powder
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1/2 teaspoon ground nutmeg
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1/2 teaspoon grated lemon peel
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1/4 teaspoon salt
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1 egg
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1 (14.75 ounce) can cream-style corn
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1/4 cup vegetable oil
DIRECTIONS
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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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