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
rack.
Ready in 1 hour or less.
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