Mini Corn Muffins with Spicy Cheddar Filling

Name: Mini Corn Muffins with Spicy Cheddar Filling
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 dozen.
Cuisine: Mexican Appetizers, Mexican Recipes, Mexican Vegetarian Recipes
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 whole milk; 1/4 cup canola oil; 1 can (14-3/4 ounces) cream-style corn; FILLING:; 2 cups Kerrygold 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

These savory little muffins were a hit at the neighborhood card party. They're pleasingly different from the usual chip-and-dip appetizers. —Margaret Blair, Lorimor, Iowa

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 whole milk
1/4 cup canola oil
1 can (14-3/4 ounces) cream-style corn
FILLING:
2 cups Kerrygold 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 in a rounded teaspoonful of filling into the center. Bake 10-12 minutes or until cheese is melted.