Lemony Corn Muffins
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 1 3⁄4 cups all-purpose flour
- 3⁄4 cup shredded cheddar cheese
- 1⁄4 cornmeal
- 1⁄4 cup sugar
- 1⁄4 cup chopped almonds
- 2 teaspoons baking powder
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon grated lemon, rind of
- 1⁄4 teaspoon salt
- 1 egg
- 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 mixture just until blended.
- Fill greased muffin cups 2/3 full.
- Bake at 375 degrees for 25 to 30 minutes or until golden brown.
- Cool for 10 minutes before removing from pan to a wire rack.
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RECIPE SUBMITTED BY
I am a mother of three and live in central Pennsylvania. My children were very active in after school activities and found we weren't spending anytime together at meal time. In 1998, I decided to start cooking my dinners in a crockpot so that we could have a home cooked meal together once everyone came home. My children now get so excited to see what we are having to eat and love the smell when they walk in the door. My family calls me the crock pot queen. LOL I use my crock pot everyday of the year.
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<br>My three children are now in college and before they come home they request their favorite meal. I still continue to cook in the crock pot for my husband and I. It is nice after a long day to know your meal is ready. It also helps in keeping my grocery bill down. With zaar, I can print my shopping list and that is all I purchase is the ingredients on that list.
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<br>Now, my two daughters have been crock pot cooking while in college. They find it is easy to cook for the themselves and their friends. It is an easy way to have friends over for dinner after classes
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<br>I still love trying new recipes and purchasing cookbooks, especially crock pot cookbooks.
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<br>Happy Cooking!