LEMONY CORN MUFFINS

Lemony Corn Muffins image

"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!"

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 12

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 zest
1/4 teaspoon salt
1 large egg
1 can (14-3/4 ounces) cream-style corn
1/4 cup vegetable oil

Steps:

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.

Nutrition Facts : Calories 206 calories, Fat 9g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 263mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 1g fiber), Protein 5g protein.