Hot-pepper sauce adds a hint of spice to these bite-size corn muffins that take just over 30 minutes to prepare. Consider this recipe for your next brunch.
Heat oven to 425°F. Coat 2 mini-muffin pans with nonstick cooking spray.
Blend cornmeal, flour, sugar, salt and baking powder in a large bowl.
Stir together eggs, oil, hot pepper sauce, milk, 1/2 cup of the cheese and the corn in a small bowl. Stir into cornmeal mixture just until dry ingredients are moistened. Divide evenly among prepared muffin cups, 1/3 cup per indentation. Sprinkle muffins evenly with remaining cheese.
Bake at 425°F for 15 to 17 minutes or until a wooden toothpick inserted in center comes out slightly moist with crumbs attached. Run a thin knife around edge of muffins and remove to a wire rack to cool. Serve slightly warm.