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Starchy Side: Mini Corn Muffins with Chilies and Cheese

I’ve had this recipe on a handwritten card for so many years, that I don’t know where it originated from. These are good to serve with Chili, any Mexican or Tex-Mex style meal, or as appetizers. 
Mini muffin tins come in different sizes, some only hold 24, Walmart sells one that holds 48. If you only have 1 to use, and it’s not big enough, you will have to bake the muffins in batches-this recipe makes 3 dozen (36).
They are labor intensive, especially doing the filling part; this is where many hands make light work, so enlist helpers! If serving at a party, I highly recommend making the day before.

 Mini Corn Muffins with Chilies and Cheese
1 egg
½ cup milk
½ cup neutral-flavor oil (grapeseed, canola, etc) or ½ cup (1 stick) butter
Dash (about 1/8 teaspoon) hot sauce OR pinch of ground cayenne pepper
8 ½ oz. can creamed corn
1 cup flour
1 cup cornmeal, yellow, finely ground
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt

 Preheat oven to 425 degrees F; grease mini muffin tin(s) with nonstick cooking spray; I also use the little paper liners for the mini cupcakes/muffins. If using butter instead of oil, melt the butter.
In a medium bowl, whisk together the egg, milk, oil or butter, hot sauce or cayenne pepper, and creamed corn. In a separate, large bowl, mix together the flour, cornmeal, sugar, baking powder, and salt; make a “well”, a bowl shaped hollow in center of flour mixture. 
Pour the egg mixture into the well of the flour mixture. Stir just until combined but still slightly lumpy.
Spoon muffin batter into prepared mini muffin tin(s), filling almost to the tops. Bake for 15-20 minutes or until lightly golden and a toothpick inserted comes out clean. Cool on wire racks. While the muffins are cooling, prepare filling:

 FILLING:
7 oz. can diced green chilies
2 oz. jar pimientos, chopped, drained
1 teaspoon chili powder
1 cup extra sharp Cheddar cheese, grated
½ cup Pepper jack cheese, grated
In a small bowl, mix together the chilies, pimentos, chili powder, and cheeses. 
When muffins have cooled enough to handle, cut center tops of muffins, leaving about ¼” rim on edges and bottom; remove centers-you can save these as crumbs to make bread crumbs or anywhere else you would use cornmeal crumbs. 
Spoon filling into hollowed-out centers of muffins. Filled muffins may be refrigerated overnight, or wrapped tightly and frozen. 
(If frozen: defrost at room temperature before putting into oven.)
Preheat oven to 400 degrees F. When 5 minutes away from serving, place muffins on baking sheets and bake for 5 minutes or until the cheese is melted.
Makes 36 mini muffins

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