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Jan 1, 2010

Lemony Corn Muffins

1 3/4 cups all-purpose flour

3/4 cup cheddar cheese -- shredded

1/4 cup cornmeal

1/4 cup sugar

1/4 cup almonds -- chopped

2 teaspoons baking powder

1/2 teaspoon ground nutmeg

1/2 teaspoon lemon peel -- grated

1/4 teaspoon salt

1 egg

1 can cream-style corn (14.75 oz)

1/4 cup vegetable oil

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 wire


Ready in 1 hour or less.