CORN DOG MUFFINS
An easy way to make the favorite treat from the fair. You can substitute cocktail wieners for hot dogs.
Provided by TINA3031
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 24m
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins.
- Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin.
- Bake in a preheated oven 14 to 18 minutes, or until golden brown.
Nutrition Facts : Calories 245.5 calories, Carbohydrate 21.4 g, Cholesterol 44.7 mg, Fat 14 g, Fiber 0.2 g, Protein 8.3 g, SaturatedFat 5.6 g, Sodium 806.4 mg, Sugar 6.3 g
CORN DOG MUFFINS
This is part of my back to school OAMC plan. My whole family enjoys them. They freeze nicely. I like them served warm but my kids will eat them any way. They are quick and easy to make.
Provided by bmcnichol
Categories Lunch/Snacks
Time 23m
Yield 18 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 400. (I now have a convection oven and I cook these at 375 in the convection oven).
- Mix the cornbread mix, eggs, milk and cheese until blended.
- Cut each hot dog into about 15 pieces (or as big or as little as you like).
- Spary muffin tins with cooking spray.
- Fill tins about 2/3 full and cook for 14-18 minutes.
- Eat immediately or cool and put in fridge or freezer for later.
- If freezing let thaw and I like to heat them up in the microwave for about 30 seconds before eating.
Nutrition Facts : Calories 210.6, Fat 12.8, SaturatedFat 5.6, Cholesterol 44.4, Sodium 471.9, Carbohydrate 16.2, Fiber 1.3, Sugar 4.9, Protein 7.4
MINI CORN DOG MUFFINS WITH CREOLE MUSTARD SAUCE
Provided by Kardea Brown
Time 30m
Yield 24 mini muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F and spray the mini muffin pan with nonstick spray.
- For the muffins: Whisk together the buttermilk, melted butter, sugar and egg in a medium bowl. In another medium bowl, whisk together the cornmeal, flour, baking soda and salt. Add the wet ingredients to the dry ingredients and stir to combine. Don't overmix.
- Fill each mini muffin cup halfway with the batter. Gently push a piece of hot dog into the batter in each cup, being careful not to push it all the way to the bottom. Bake until the edges just start to brown and the muffins are cooked through, about 10 minutes.
- For the Creole mustard sauce: Meanwhile, whisk together the mustard, mayonnaise, honey, hot sauce and vinegar in a small bowl.
- Serve the mini corn dog muffins warm with the mustard sauce.
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