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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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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! Ingredients:
1-3/4 cups king arthur unbleached 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 peel |
1/4 teaspoon salt |
1 egg |
1 can (14-3/4 ounces) cream-style corn |
1/4 cup vegetable oil |
Directions:
1. 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. Yield: 1 dozen.
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