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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:
The reviewer gave this recipe 1 stars. This recipe average a 4 star rating.
Read Reviews (1)
Original recipe yield 1 dozen

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.
  2. In another bowl, beat egg, corn and oil; stir into dry ingredients just until blended
  3. 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

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 27, 2008 by TRICIA JAEGER
Ok, it's probably not fair for me to rate these since I omitted the lemon zest, nutmeg and... MORE


 
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