Mini Corn Muffins with Spicy Cheddar Filling

Ingreadient:

• 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
• 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

Direction

1. 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.
2. 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°.
3. 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.