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Lemony Corn Muffins

 Lemony Corn Muffins
"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!"
12 ServingsPrep: 10 min. Bake: 25 min. + cooling

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.