Mini Corn Muffins With Chilies And Cheese
|Butter stick/Margarine||1⁄4 Pound|
|Milk||1⁄2 Cup (8 tbs) (Whole Or Low Fat)|
|Egg||1 Large (At Room Temperature)|
|Canned creamed corn||8 1⁄2 Ounce, undrained (1 Can)|
|All purpose flour||1 Cup (16 tbs)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Baking powder||1 Tablespoon|
|Tabasco sauce||3 Dash|
|Canned diced green chilies||7 Ounce, drained (1 Can)|
|Chopped pimientos||2 Ounce, drained (1 Jar)|
|Shredded sharp cheddar cheese||6 Ounce (1 1/2 Cups)|
|Chili powder||1 Teaspoon|
To make the creamed-corn muffins, preheat the oven to 425 F.
Grease or spray thirty-six 1 1/2-inch miniature muffin cups.
In a large microwave-safe bowl or saucepan, melt the butter.
Cool slightly, then whisk in the milk.
Whisk in the egg and the corn.
Stir in the flour, cornmeal, sugar, baking powder, salt, andTabasco; the batter will be lumpy.
Spoon the batter into the muffin cups, filling them almost to the top.
Bake for 15 to 20 minutes, or until the tops are golden and a cake tester inserted in the center comes out clean.
Immediately remove the muffins from the tins and cool to room temperature.
To make the filling, stir the chilies, pimientos, cheese, and chili powder together in a bowl.
Using a small, sharp knife, cut around the tops of the muffins about 1/4 inch from their rims.
Cut down toward the bottoms of the muffins and remove some of the bread; discard the tops.
Spoon the filling into the muffins, mounding the tops.
The filled muffins may be covered and refrigerated overnight, or frozen.
Defrost them at room temperature.
Before serving, preheat the oven to 400°F.
Place the muffins on baking sheets and bake for 5 minutes, or until the cheese is melted.