Mini Corn Muffins With Chilies And Cheese Recipe
I grew up eating this Mini Corn Muffins With Chilies And Cheese frequently and am happy to share this recipe with you. Use the freshest of Cheese available to get the most amazing Mini Corn Muffins With Chilies And Cheese. I just love Appetizer recipes and this dish is my only favorite amongst them. I am sure both of us will be in agreement that this Mini Corn Muffins With Chilies And Cheese is very delectable.
Ingredients
1/4 pound (1 stick) butter or margarine
1/2 cup whole or low-fat milk
1 large egg, at room temperature
One 8 1/2-ounce can creamed corn, undrained
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
2 or 3 dashes of Tabasco sauce
Filling
One 7-ounce can diced green chilies, drained
One 2-ounce jar chopped pimientos, drained
1 1/2 cups (about 6 ounces) shredded sharp cheddar cheese
1 teaspoon chili powder
Directions
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.
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.
