Corndog muffins

quirky creations, recipes | July 31, 2009 | By

I make a lot of muffins. No, really, A LOT of muffins. I like making several batches during a single day and freezing them for breakfasts, snacks, etc. Omelet, blueberry, strawberry, orange spice, applesauce, cheese….there are usually at least 3 different kinds of muffins in my freezer at any given time. Beyond that, I use my muffin tin for individual servings of things like meatloaf or cornbread.

So when I ran across HungryGirl’s recipe for some “Corndog Millionaire Muffins,” I couldn’t resist, even though I rarely buy or use hotdogs. I don’t use any of her fat/calorie/sugar-reducing product suggestions, though, so trying to follow her recipe would’ve been nearly impossible. Egg substitutes, Hebrew franks, Splenda, and fat-free ‘anything’ have never even been in my kitchen before, so instead of trying to make conversions for all her substitutes, I just used this basic cornbread recipe:

* 1 cup all-purpose flour
* 1 cup yellow cornmeal
* 2/3 cup white sugar
* 1 teaspoon salt
* 3 1/2 teaspoons baking powder
* 1 egg
* 1 cup milk
* 1/3 cup vegetable oil

1. Preheat oven to 400F. Spray or lightly grease pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

As for the hotdogs, just use whatever your favorite brand is. I used about 4, and sliced them into half-inch to an inch slices. Press 3 or 4 slices into each muffin before placing them in the oven. Back for 15-20 minutes.

Tip: Make sure you press the hotdogs in a decent amount or they just pop off the tops after cooking. Make your slice thicker to have a better “dog to cornbread” ratio.


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