Wednesday, March 28, 2012

Corn Dog Mini Muffins

I'll tell you that these weren't exactly easy to photograph. Trying to portray their deliciousness all while thinking these look a lot like boobs was not an easy task. I found myself smirking as I held them up on their little white plate trying to snap a photo. Ah well, whether you think they look like mutant boobs or not is totally up to you. One thing for sure is they're tasty!

I saw these posted by and thought they seemed like a simple and easy snack, an easy dinner option, or something to take along to a BBQ because they'll be happening soon! I am going to be making roasted sweet potato and yukon gold french fries to go with thes
e! This is also such a kid friendly snack. What kid doesn't like a hot dog? Don't have all the ingredients? That's okay! You can always use a box mix. I used turkey dogs in these for a healthier version, but you could always use regular hot dogs, polish sausage or even those cocktail wieners. I like mine with a squirt of mustard and ketchup!

Corn Dog Mini Muffins

1 package of your favorite hot dogs (make sure these are pre-cooked hot dogs)
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
2 eggs
1 cup milk
1/3 cup unsweetened apple sauce (you can substitute with vegetable oil or butter)
1/4 cup sugar
1/4 teaspoon salt

Pre-heat your oven to 400 degrees F.

In a large mixing bowl combine flour, cornmeal, salt and baking powder. In another bowl mix toge
ther eggs, milk, sugar and apple sauce. Gently fold in the wet mixture with the dry mixture to coat. Do not over stir, be gentle with your batter! Over stirring with cause tough, dry cornbread.

There will be lumps in your batter. Relax, it's okay!

Spray your muffin tin well with cooking spray or use muffin liners. Fill each muffin cup 3/4 full. Be sure not to fill all the way to the top.

Cut your hot dog into one each pieces. I found that you get 3 good size pieces out of a standard hot dog. Insert hot dog into center of the muffin with the flat side down so they stand nicely.

Bake muffins 10-15 minutes or until done. At the 10 minute mark do the toothpick test to see if they are done. Mine were perfect at 15 minutes, but some ovens run hotter.

Remove from pan while warm to avoid over cooking.

Enjoy with ketchup, mustard or your favorite condiment!

This recipe created 14 standard muffins for me.

1 comment:

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