Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Combine cheese and remaining ingredients except cooking spray in a small bowl; stir with a whisk. Add to flour mixture; stir just until moistened.
Divide batter evenly among miniature muffin cups coated with cooking spray. Bake at 375° for 10 minutes or until golden brown. Cool in cups 2 minutes on wire racks; remove from pans. Cool completely on wire racks.
These were ok. Nothing special. I agree the texture is quite spongy but that didn't really bother me. I could not taste any cheese at all. I won't make these again - the CL recipe for Corn Fritter Casserole is much better, and even quicker to prepare.