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Lemony Corn Muffins

Total Time

Prep: 10 min. Bake: 25 min. + cooling


1 dozen

"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!"


  • 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


  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.

Nutrition Facts

1 each: 206 calories, 9g fat (2g saturated fat), 25mg cholesterol, 263mg sodium, 28g carbohydrate (6g sugars, 1g fiber), 5g protein.

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