I’m an Iowa gardener and I like to feature sweet corn in my recipes. These cute, easy-to-eat bites are a fun change from the usual appetizers. —Margaret Blair, Lorimor, Iowa
Mini Corn Muffins with Spicy Cheddar Filling
Mini Corn Muffins with Spicy Cheddar Filling
Prep Time
30 min
Cook Time
25 min
Yield
4 dozen
Ingredients
- 1-1/2 cups all-purpose flour
- 1 cup cornmeal
- 2 teaspoons sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 3/4 cup 2% milk
- 1/4 cup canola oil
- 1 can (14-3/4 ounces) cream-style corn
- FILLING:
- 2 cups shredded cheddar cheese
- 1 can (4 ounces) chopped green chiles
- 1/4 cup diced pimientos
- 1 teaspoon chili powder
- 1/4 teaspoon hot pepper sauce
Directions
- Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk egg, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in corn.
- Fill greased mini muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Reduce oven setting to 350°.
- Meanwhile, in a large bowl, combine filling ingredients. Using a small melon baller, scoop out the center of each muffin; spoon a rounded teaspoon of filling into the center. Bake 10-12 minutes or until cheese is melted.
Nutrition Facts
1 muffin: 67 calories, 3g fat (1g saturated fat), 9mg cholesterol, 100mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 2g protein.
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