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Mozzarella-stuffed Mini Corn Muffins

by Merle O'Neal


for 12 servings

  • 1 ½ cups (354 mL) milk
  • 6 tablespoons butter, melted
  • 2 eggs
  • 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


  1. Preheat oven to 400°F (200˚C).
  2. In a large bowl, mix together the milk, eggs, and melted butter.
  3. Fold in the flour, cornmeal, baking powder, salt, and sugar, until blended.
  4. Divide the cheese sticks into 5 cubes each so there are 25 cubes.
  5. Spray a 12-cup muffin pan with cooking spray.
  6. 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.
  7. Bake for 15 minutes.
  8. Allow to cool for 5 minutes while you eat the remaining cheese cube.
  9. Enjoy!
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