Corn, Lemon, And Parmesan Muffins

• 1 cup milk
• 1 tablespoon lemon juice
• 1 cup wheat flour
• 1 cup cornmeal fine
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 lemon zest
• 1/4 teaspoon nutmeg
• 6 tablespoons grated Parmesan
• 3 tablespoons oil
• 3 tablespoons butter melted and cooled
• 1 large egg
• 1 egg yolk
• 1 cup corn flakes

1. Grease cupcake pan with butter and line with parchment paper. Preheat the oven to 180 degrees Celsius.
2. Make the buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice. Let stand for a least 10 to 15 minutes before using.
3. In a bowl, mix the flour, cornmeal, baking powder, baking soda, salt, lemon zest, nutmeg and Parmesan cheese,
4. In another bowl, mix 1 egg and 1 egg yolk with the oil, butter, and buttermilk
5. Combine the 2 mixtures without beating too much. The dough doesn't get completely smooth. Add the slightly crushed corn flakes.
6. Pour the batter into the prepared muffin pan, bake for about 20 minutes or until fully cooked.
7. Serve warm or the same day. The muffins can be frozen when cooled down. To serve after freezing, toast and butter them.

milk, lemon juice, flour, cornmeal fine, baking powder, baking soda, salt, lemon zest, nutmeg, parmesan, oil, butter, egg, egg yolk, corn flakes

Taken from www.yummly.com/recipe/Corn_-Lemon_-and-Parmesan-Muffins-2030726 (may not work)