In a nonstick pan over medium heat, brown the beef with the garlic powder until meat is no longer pink; season with salt and pepper, drain the fat and set aside.
In a bowl, combine the flour, baking powder, baking soda, and cornmeal; cut in the butter. Add enough hot water to form a soft dough.
Lightly grease the muffin tin with nonstick spray.
Press the dough onto the bottom and up the sides of greased mini muffin tin cups. Place a spoonful of the beef mixture into each shell.
In a small bowl, combine the egg, cream, scallions, red pepper, and season with salt and pepper; pour over the beef mixture and sprinkle with cheese.
Bake at 375°F for 20 minutes or until a toothpick inserted into the center comes out clean.
Cool completely before storing in a container with a lid in the refrigerator. Reheat in the microwave for 1 to 2 minutes.