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Lemony Corn Muffins Recipe

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"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!"
TOTAL TIME: Prep: 10 min. Bake: 25 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min. + cooling
MAKES: 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 can (14-3/4 ounces) cream-style corn
  • 1/4 cup vegetable oil

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.

Directions

  1. 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.
Originally published as Lemony Corn Muffins in Quick Cooking May/June 2000, p37

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.

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