CHEDDAR CORN DOG MUFFINS
I wanted to riff on hot dogs, so I made corn dog muffins. I added jalapenos to this kid-friendly recipe and won my husband over, too. -Becky Tarala, Palm Coast, Florida
Provided by Taste of Home
Time 25m
Yield 9 muffins
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Line 9 muffin cups with foil liners or grease 9 nonstick muffin cups., In a small bowl, combine muffin mix, milk and egg; stir in hot dogs, cheese and, if desired, jalapeno. Fill prepared cups three-fourths full., Bake until a toothpick inserted in center comes out clean, 14-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Freeze option: Freeze cooled muffins in freezer containers. To use, microwave each muffin on high until heated through, 30-60 seconds.
Nutrition Facts : Calories 216 calories, Fat 10g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 619mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein.
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
With no skewers or deep-frying required, these easy-fix muffins recreate the flavor of a summer fair favorite.
Provided by Stephanie Wise
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 400°F (375°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.
- In large bowl, stir together muffin mix, milk, butter and eggs until just moistened (batter will be slightly lumpy). Cut each hot dog crosswise into 4 pieces.
- Spoon 2 tablespoons batter into each muffin cup. Place 1 hot dog piece horizontally in center of each cup (don't let hot dog touch edges of cup). Spoon 2 more tablespoons batter over hot dog in each cup, making sure hot dog is completely covered.
- Bake 16 to 18 minutes or until golden brown. Remove from pan to cooling rack; cool 10 minutes before serving.
Nutrition Facts : ServingSize 1 Serving
MAC & CHEESE CORN DOG MUFFINS
Bring three childhood favorites together with these amazing Mac & Cheese Corn Dog Muffins. Part pasta, part cheese corn dog, part muffin, all tasty.
Provided by My Food and Family
Categories Side Dish Recipes
Time 30m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425ºF.
- Prepare Dinner as directed on package.
- Prepare muffin batter in large bowl as directed on package. Add Dinner, wieners and shredded cheese; mix lightly.
- Spoon into 12 greased or paper-lined muffin cups.
- Bake 20 min. or until muffins are lightly browned around edges. Serve warm with ketchup.
Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 640 mg, Carbohydrate 33 g, Fiber 0.9485 g, Sugar 10 g, Protein 8 g
CORN DOG MUFFINS
"Our three boys were always asking for corn dogs, so I came up with this fast way to deliver the same flavor," explains Lynita Arteberry of Plankinton, South Dakota. These sweet corn bread muffins, chock-full of hot dog chunks and corn kernels, taste just like the real thing.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine cornbread mix and brown sugar. Combine eggs and milk; stir into dry ingredients until moistened. Stir in corn and hot dogs (batter will be thin). , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 14-18 minutes or until a toothpick inserted in muffin comes out clean. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 130 calories, Fat 6g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 300mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 0 fiber), Protein 4g protein.
CORN DOG MUFFINS
Vegetarian version of a classic fairground food, scaled down to muffin size. But it's still just as much fun to eat as food on a stick! Wonderful beside a cup of bean chili, or in a lunchbox. Keeps well in freezer.
Provided by Lizzymommy
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°.
- Prepare Corn muffin mix with egg and milk. Stir until moistened.
- Stir in corn kernels and sliced hot dogs.
- Spoon mixture into greased muffin tins 2/3 full. Sprinkle cheese on top of muffins.
- Bake 20 minutes, or until toothpick inserted in middle comes out clean.
Nutrition Facts : Calories 168.9, Fat 9.2, SaturatedFat 3.7, Cholesterol 31.9, Sodium 432.7, Carbohydrate 16.4, Fiber 1.5, Sugar 4.7, Protein 5.2
CHEDDAR CORN MUFFINS
I found this recipe in a cookbook called. Quick Vegetarian Pleasures. Makes 12 muffins. "These are light and moist, with a mild but irresistible cheese accent. They are equally good served for breakfast or with chili. If you want a more traditional corn muffin, just leave out the cheese."
Provided by AustinMama
Categories Quick Breads
Time 27m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Butter the insides and the top of a regular muffin pan (1/3 cup).
- In large bowl thoroughly combine the flour, cornmeal, baking powder, salt and sugar.
- In medium bowl, beat the egg.
- Beat in the milk and the melted butter.
- Combine with the dry ingredients until just evenly moistened.
- Do not overmix.
- Stir in 1 cup of cheese.
- Immediately spoon the batter into the muffin pan.
- Evenly sprinkle the remaining cheese on top of the muffins.
- Bake 17 minutes or until a knife inserted in the center of the muffin comes out clean.
- Best served warm.
Nutrition Facts : Calories 191.8, Fat 9.3, SaturatedFat 5.6, Cholesterol 40.9, Sodium 281, Carbohydrate 21.3, Fiber 1, Sugar 4.3, Protein 6.1
CORN DOG BITES
A faster, easier version of a corn dog. Very kid-friendly! Serve with ketchup and mustard!
Provided by cyndib
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Spray 2 24-cup mini-muffin pans with cooking spray.
- Cut hot dogs into 4 pieces crosswise and cut each piece lengthwise to make 8 pieces per hot dog.
- Whisk flour, corn meal, sugar, baking powder, and salt in a bowl; stir in milk, egg, and vegetable oil to make a smooth batter. Stir chopped hot dogs into batter and spoon the mixture into prepared mini muffin cups.
- Bake in the preheated oven until the corn muffins are lightly browned and set in the center, about 8 minutes.
Nutrition Facts : Calories 434.4 calories, Carbohydrate 41.5 g, Cholesterol 55.4 mg, Fat 25 g, Fiber 0.7 g, Protein 10.6 g, SaturatedFat 8.2 g, Sodium 1072.7 mg, Sugar 16 g
CORN DOG MUFFIN BITES
This baked version of the childhood classic is super cute and easy to make. Simply spoon cornbread batter into a mini-muffin pan, add hot dog slices and pop them in the oven. I make my own cornbread batter but you could substitute your favorite mix. Any hot dogs or sausage will work here. Serve with an array of dips to add to the fun!
Provided by Catherine McCord
Categories appetizer
Time 35m
Yield 40 mini muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Grease two 24-cup mini-muffin pans with nonstick cooking spray, butter or oil.
- For the cornbread batter: Combine the cornmeal, flour, baking powder, baking soda and salt in a small bowl.
- In a medium bowl, whisk together the buttermilk, oil, honey and eggs. Add the dry ingredients and whisk until thoroughly combined.
- (Alternatively, if using cornbread mix, follow the directions on the package.)
- Pour 1 tablespoon batter into each of 10 cups in each of the prepared mini-muffin pans.
- Divide the hot dog slices among the cups, adding them cut-side down to the batter. Top each batter-filled cup with 1 tablespoon of batter.
- Bake until the muffins start to turn golden, about 14 minutes. Let cool slightly; remove the mini-muffins from the pans, insert an ice pop stick into each one and serve with ketchup and mustard.
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