Corn Dog Muffins
Since I am a mother, along with that nagging “What’s for dinner?” question. . I now also struggle with “What am I going to pack for my kid’s lunch?” Along with everyone else, I want my daughter to have a hot meal but I also don’t want her buying her lunch from the cafeteria everyday.
Every night if I’m not sure what to pack for her lunch – and if I know she won’t eat what they are serving for lunch in the cafeteria- I’ll ask her what she wants. And ever since she had a corn dog at school, this is all she asks for now. When eating hot dogs, this kid would only eat the hot dog and never the bun. And same thing with the corn dogs, she would only eat the hot dog and not the corn bread.
So, since Phoebe kept asking for corn dogs – because she now magically eats the ENTIRE thing, corn bread and all- and saying how much she LOVES them, I made these. Mini corn dog muffins and regular sized ones. Everyone here loved them. I don’t know about you but if it’s from a muffin tin and has a hot dog in it, I’m sold. I’ll definitely be packing some of these for her lunch and they are great for an after school snack as well.
I hope you enjoy!
- 1.5 cup all-purpose flour
- hot dog; cut into small pieces (I use the all natural nitrate-free ones from Trader Joe’s)
- 3 Tbsp unsalted butter, melted
- 0.33 cup olive oil or vegetable oil
- 2 large egg, lightly beaten
- 1.25 cup milk
- 0.5 tsp salt
- 1 Tbsp baking powder
- 0.5 cup yellow cornmeal
- 0.5 cup honey
- cooking spray or cupcake liners
- Preheat oven to 375 degrees and prepare a muffin tin (regular or mini) with cooking spray or muffin cupcake liners.
- In a large mixing bowl, combine the flour, honey, corn meal, baking powder and salt. In a separate bowl, combine the milk, eggs, oil and butter. Mix well and then add to the dry ingredients and stir until blended.
- Pour the batter into your muffins tin cups, about ? full. Place the cut up hot dogs into the center of each tin with the batter. For the mini muffins, don’t worry if your hot dog is still peeking out; it does not need to be covered with the batter. Bake for about 20 minutes or until the corn bread muffin is lightly firm. Cool on a wire rack. Serve and enjoy!