Corn muffins with a liquid filling called Chile con queso

Ingredients:

• 180 g processed cheese, such as Velveeta, at room temperature
• 60 g of cream cheese at room temperature
• 2 tbsp (30 g) butter at room temperature, plus extra for serving
• 2 canned chipotle peppers in adobo sauce
• 1 cup flour + extra for pans
• 0.5 cup white corn flour
• 1 teaspoon of sugar
• 0.5 tsp baking powder
• 0.5 tsp coarse salt
• 3/4 cup milk
• 1/4 cup vegetable oil
• 1 large egg

Preparation:

1. Place the processed and cream cheese, butter, and chipotle peppers in a large bowl and beat with an electric mixer until smooth. Scoop the cheese mixture with a medium ice cream scoop and form 4 balls on a baking sheet. Freeze for about 1 hour to firm up.
2. Preheat oven to 400°F (200°C). Spray 4 tall, 8-ounce ramekins (ours were 2 inches tall and 3.5 inches wide) with cooking spray and lightly dust with flour.
3. In a large bowl, whisk together the wheat and corn flours, sugar, baking powder, and salt. In a small bowl, whisk together the milk, vegetable oil, and egg. Fold the liquid mixture into the dry mixture until smooth.
4. Spoon 2 tablespoons of batter into each prepared ramekin, covering the bottom. Place a cheese ball in the center of each ramekin, ensuring it's at least 0.5 cm from the sides of the ramekin (it shouldn't touch the sides). Divide the remaining batter evenly among the ramekins and place them on a baking sheet. Bake until the muffins are puffed and golden brown around the edges, about 25 minutes. Cool for 5 minutes. Transfer to a plate, top with a pat of butter, and serve.