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1. Preheat oven to 425 degrees F. Lightly grease eighteen to twenty 1-3/4-inch muffin cups; set aside.
2. In a medium bowl, stir together flour, cornmeal, sugar, baking powder, salt, and cayenne pepper. Stir in the 3/4 cup cheese. In a small bowl, combine egg, milk, and oil. Add egg mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Batter will thicken upon standing.
3. Spoon batter into prepared muffin cups, filling three-fourths full. Sprinkle with desired topping.
4. Bake for 8 to 10 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 18 to 20 mini muffins