Mini Corn Muffins With Spicy Cheddar Filling

• 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
• 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

1. Preheat oven to 400u0b0. 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 in a rounded teaspoonful of filling into the center. Bake 10-12 minutes or until cheese is melted.

flour, cornmeal, sugar, baking powder, salt, egg, milk, canola oil, creamstyle corn, cheddar cheese, green chiles, pimientos, chili powder, hot pepper sauce

Taken from www.tasteofhome.com/recipes/mini-corn-muffins-with-spicy-cheddar-filling/ (may not work)