https://homeiswheretheboatis.net/2015/04/22/cheesy-masa-cups-for-cinco-de-mayo/
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Makes 24
2 cups instant Corn Masa Flour (I used Maseca®)
½ teaspoon salt
1 teaspoon cumin
1 cup grated cheese, (cheddar, Monterey jack or pepper jack for some heat)
1 stick cold butter, cubed
½ cup cold water (add additional tablespoons, one at a time if needed)
Heat oven to 350°F. Spray mini muffin tins with nonstick spray. Place masa flour into a medium bowl, add salt and cumin. Cut in butter using pastry blender until pea-sized chunks are formed. Add grated cheese. Add 1/2 cup cold water, until dough comes together to form a ball, adding additional an tablespoons of water at a time if dough is too dry.
Or use the food processor for easy mixing:
Pulse the flour, salt, and cumin in a food processor to combine. Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in cold water and pulse to combine. Add additional water a tablespoon at a time as needed if dough feels dry.
Roll dough into 24 balls and place a ball in each well of a mini muffin tin. Using spoon or melon baller press down in center to form a well for filling.
Bake 15 - 20 minutes. Half way thru baking time, remove pan and use back of spoon or melon baller to press down the center.
Cool 5 minutes in pan, remove to wire rack to finish cooling.
Store in an airtight container until ready to fill and serve. Reheat or serve at room temperature.