Mozzarella-stuffed Mini Corn Muffins
by Merle O'Neal
for 12 servings
1 ½ cups (354 mL) milk
6 tablespoons butter, melted
1 ½ cups (188 g) flour
1 ½ cups (210 g) cornmeal
2 tablespoons baking powder
1 teaspoon salt
1 tablespoon sugar
5 sticks mozzarella cheese
Preheat oven to 400°F (200˚C).
In a large bowl, mix together the milk, eggs, and melted butter.
Fold in the flour, cornmeal, baking powder, salt, and sugar, until blended.
Divide the cheese sticks into 5 cubes each so there are 25 cubes.
Spray a 12-cup muffin pan with cooking spray.
Spoon 2 tablespoons of mixture into each cup. Place 2 of the mozzarella cubes in the center of each cup, then cover the cover with additional batter, until the cup is ¾ full.
Bake for 15 minutes.
Allow to cool for 5 minutes while you eat the remaining cheese cube.
More like this
Make-ahead Cheesy Egg Cups
Potato Cups For You And Your Cat
Muffin Tin Customizable Veggie Egg Cups
Cheeseburger Tater Tot Cups
Sweet Potato Hash Cups
Get the Tasty Cooking Kit
Whether you need to chop til you drop or flip it and whip it, this kit will help transform your ingredients into a culinary masterpiece.