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Lemony Corn Muffins
SUBMITTED BY:
Taste of Home's Fast Family Favorites
PHOTO BY:
TRICIA JAEGER
"These sweet corn muffins are so tasty you may want them at every meal!"
RECIPE RATING:
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Original recipe yield 1 dozen
SERVINGS
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Servings
US
METRIC
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
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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 for 25-30 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack.
© 2002 Reiman Media Group, Inc.
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REVIEWS
Reviewed on Sep. 27, 2008 by
TRICIA JAEGER
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TRICIA JAEGER
Sep. 27, 2008
Ok, it's probably not fair for me to rate these since I omitted the lemon zest, nutmeg and almonds but I really wanted to make basic corn muffins using creamed corn and no mix that didn't make a huge batch for my family of two and a toddler. This was the only recipe I could find. I do suggest maybe adding in 1/4 C of milk since the batter was really thick. Good muffins though!
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Ok, it's probably not fair for me to rate these since I omitted the lemon zest, nutmeg and...
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