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Lemony Corn Muffins Recipe

"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!"

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Lemony Corn Muffins Recipe

Prep: 10 min. Bake: 25 min. + cooling

Yield: 12 Servings

10 25 35

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 can (14-3/4 ounces) 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° for 25-30 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 206 calories, 9 g fat (2 g saturated fat), 25 mg cholesterol, 263 mg sodium, 28 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Lemony Corn Muffins in Quick Cooking May/June 2000, p37