Cornmeal replaces half the wheat flour in this recipe, which also calls for a cup of crushed corn flake cereal. What results are savory muffins that have a coarser crumb and a bit of crunchy texture, plus delectable flavor from grated lemon zest, ground nutmeg, parmesan cheese. This recipe also teaches you how to make buttermilk using regular milk and lemon juice, something you can do whenever you don't have any on hand.