Mini Corn Muffins with Spicy Cheddar Filling
Bite-sized cornmeal muffins with a spicy cheddar, green chili and pimiento filling baked into the center.
Ingredients
| 1 1/2 cups | 360 ml | all-purpose flour |
| 1 cup | 240 ml | cornmeal |
| 2 teaspoons | 10 ml | sugar |
| 3/4 teaspoon | 3.8 ml | baking powder |
| 1/2 teaspoon | 2.5 ml | salt |
| 1 | large egg | |
| 3/4 cup | 180 ml | whole milk |
| 1/4 cup | 60 ml | canola oil |
| 1 can (14 3/4 oz) | cream-style corn | |
| 2 cups | 480 ml | shredded cheddar cheese (filling) |
| 1 can (4 oz) | chopped green chilies (filling) | |
| 1/4 cup | 60 ml | diced pimientos (filling) |
| 1 teaspoon | 5 ml | chili powder (filling) |
| 1/4 teaspoon | 1.3 ml | hot pepper sauce (filling) |
Instructions
- Preheat oven to 400°. In a large bowl, whisk the first five 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.