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Lemony Corn Muffins

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!'"

Rate/Review | Read Reviews (1)

Prep Time:
10 Min

Cook Time:
25 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 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

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.