Lemony Corn Muffins Recipe
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Lemony Corn Muffins

By: Taste of Home's Fast Family Favorites  
"These sweet corn muffins are so tasty you may want them at every meal!"

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 105 people have saved this

 

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Original Recipe Yield 1 dozen
 

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.

Footnotes

  • © 2002 Reiman Media Group, Inc.
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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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 11, 2008 by BuziWorkingMom 
Moist, slightly sweet, better than any other corn muffins or cornbread. They are great without... MORE

 
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