Mini Corn Dog Muffins

(originally made 2/2012)

These were on the menu for Superbowl, but I ended up having so much other food I scrapped them.   Jake and I threw them together last night and we really enjoyed them.    I used my Pampered Chef mini muffin pan and my smallest cookie scoop.   I only did a few hot dogs worth, and the rest as plain muffins.    Big hit with Jake, he ate half a dozen.     I had mine with some specialty mustard I ordered from Stonewall kitchen, and would have liked them with a spicy ketchup too.    I found the recipe on the Iowagirleats blog via Foodgawker   :)



* Exported from MasterCook *

                          Mini Corn Dog Muffins


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)-- used butter
     1/2           cup  sugar
  2                     eggs
  1                cup  buttermilk
     1/2      teaspoon  baking soda
  1                cup  cornmeal
  1                cup  all purpose flour
     1/2      teaspoon  salt
  8                     all-beef hot dogs -- cut into 1' bites (8 to 10)

1. Preheat oven to 375 degrees. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.

2. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.

3. Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.

4. Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.

Source:
  "http://iowagirleats.com/2012/01/30/super-bowl-recipe-week-mini-corn-dog-muffins/"

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