Lemony Corn Muffins
12 ingredients
5 steps
Ingredients
- 1 34 cups all-purpose flour
- 34 cup shredded cheddar cheese
- 14 cornmeal
- 14 cup sugar
- 14 cup chopped almonds
- 2 teaspoons baking powder
- 12 teaspoon ground nutmeg
- 12 teaspoon grated lemon, rind of
- 14 teaspoon salt
- 1 egg
- 14 34 ounces cream-style corn
- 14 cup vegetable oil
Directions
-
1In a large bowl, combine the first nine ingredients.
-
2In another bowl, beat egg, corn and oil; stir into dry mixture just until blended.
-
3Fill greased muffin cups 2/3 full.
-
4Bake at 375 degrees for 25 to 30 minutes or until golden brown.
-
5Cool for 10 minutes before removing from pan to a wire rack.
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