Wednesday, May 30, 2012

Corn Dog Muffins~revisited

 

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Last summer I shared with you about the corn dog muffins the boys love. Kaden has been asking me to make these for lunch for the past week. I remembered to pick up hot dogs on my last Aldi grocery shopping trip. I actually found Oscar Meyer Nitrate free hot dogs!

While I was perusing Pinterest the other day I came across these mini corn dog muffins! I thought these were better size for lunches.

I did not use the recipe for the mini muffins but instead used the honey corn bread recipe from Money Saving Mom (which is currently my favorite corn bread/muffin recipe!)

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World’s Best Honey Cornbread (from Money Saving Mom)
  • 2/3 cup sugar (I used turbinado.)
  • 1/4 cup butter, softened
  • 4 eggs
  • 1/2 cup honey
  • 1 1/3 cups milk
  • 2 1/3 cups flour
  • 1 1/2 Tablespoon baking powder
  • 1/2 cup corn meal
  • 1 teaspoon salt

Preheat oven to 400 degrees. Cream sugar and butter. Add in eggs, honey and milk and mix well.

Mix together flour, baking powder, corn meal and salt. Mix dry ingredients with wet ingredients carefully. Do not over mix. Batter will be lumpy.

Pour batter in greased 11×14-inch baking pan. Bake for 35 minutes or until golden brown.

For muffins: I sliced my hot dogs into one inch slices. For each muffin I used one TBSP of batter in each muffin cup.

I used two mini muffin pans (12 muffins each) and baked them at 375 for about 10-12 minutes (your oven may vary) 

They were fantastic! The boys loved the smaller size I even decided they would be fun on a stick just like the corn dogs you buy! 

The above recipes yielded 72 mini muffins! I am planning on making a bunch more for the freezer for summer lunches!

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