Mini Corn Dog Muffins With Creole Mustard Sauce Recipes

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CORN DOG MINI MUFFINS



Corn Dog Mini Muffins image

Everyone's favorite corn dog made into the easiest mini muffins. Because everything tastes better in miniature size! 103.4 calories.

Provided by Chungah Rhee

Yield 30 mini muffins

Number Of Ingredients 9

1 cup all-purpose flour
1 cup yellow cornmeal
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/2 cup (1 stick) unsalted butter, melted
1/3 cup sugar
2 large eggs
6 beef franks, cut into 1-inch pieces

Steps:

  • Preheat oven to 375 degrees F. Lightly coat a 24-cup mini muffin tin with nonstick spray; set aside. In a large bowl, combine flour, cornmeal, baking soda and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sugar and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Scoop 1 tablespoon batter into each cup and place 1 hot dog piece into the center. Place into oven and bake for 8-10 minutes, or until golden brown. Remove from oven and cool on a wire rack.

MINI CORN DOGS



Mini Corn Dogs image

Provided by Valerie Bertinelli

Categories     appetizer

Time 25m

Yield 14 mini corn dogs

Number Of Ingredients 11

Vegetable oil, for deep-frying
7 hot dogs, cut in half crosswise
1 cup yellow cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
1 cup buttermilk
Ketchup and mustard, for serving

Steps:

  • Heat 2 inches of oil in a large heavy pot to 375 degrees F on a deep-frying thermometer. Line a plate with paper towels.
  • Insert wooden ice pop sticks or skewers securely into the hot dogs.
  • Meanwhile, whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda in a medium bowl.
  • Whisk the eggs and buttermilk together in a large bowl. Add the flour mixture to the wet ingredients and whisk to combine. Pour the batter into a tall drinking glass.
  • When the oil is hot, dip a hot dog into the batter to coat thoroughly, then add it to the oil. Repeat with as many as will fit comfortably in the pot. Fry, turning occasionally, until puffed and golden brown all over, 4 to 5 minutes. Transfer to the lined plate to drain. Repeat with the remaining hot dogs, returning the oil to 375 degrees F between batches.
  • Serve immediately with ketchup and mustard.

MINI CORNDOG MUFFINS



Mini Corndog Muffins image

I found this recipe when I was looking for food ideas for our Super Bowl party. They taste just like a little corn dog but they're in poppable muffin form and WAY easier to make! Make sure you use all-beef hot dogs to get the authentic corn dog taste. (Original recipe from iowagirleats.com)

Provided by PSU Lioness

Categories     Meat

Time 32m

Yield 48 serving(s)

Number Of Ingredients 12

1/2 cup melted butter (or 1/4 cup butter cup unsweetened applesauce)
1/4 cup unsweetened applesauce
1/2 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
8 -10 all-beef hot dogs, cut into 1 inch bites
ketchup, for serving
mustard, for serving

Steps:

  • Preheat oven to 375 degrees.
  • Combine butter and sugar in a bowl, and whisk to combine.
  • Add eggs and whisk to incorporate.
  • Add buttermilk and whisk to incorporate.
  • In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine.
  • Whisk dry ingredients into wet ingredients in two batches.
  • Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup.
  • Place one hot dog bite into the middle of each cup.
  • Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown.
  • Cool in mini muffin tin for 5 minutes before serving.
  • Serve with ketchup and mustard.
  • Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.

Nutrition Facts : Calories 74, Fat 4.5, SaturatedFat 2.2, Cholesterol 17, Sodium 149, Carbohydrate 6.7, Fiber 0.3, Sugar 2.7, Protein 1.8

MINI SOUTHWESTERN CORN PUP MUFFINS WITH FIESTA DIPPING SAUCE



Mini Southwestern Corn Pup Muffins with Fiesta Dipping Sauce image

This recipe is a great alternative to the fried corn dogs, and they taste just as good. Serve with the Fiesta Dipping Sauce recipe provided, or use your favorite corn dog condiments.

Provided by Athena

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 25m

Yield 12

Number Of Ingredients 16

¾ cup yellow cornmeal
1 cup all-purpose flour
⅓ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 cup milk
1 egg, beaten
2 tablespoons canola oil
⅓ cup shredded Monterey Jack cheese
4 hot dogs, cut into 1 inch pieces
½ cup sour cream
½ cup mayonnaise
1 ½ tablespoons dry taco seasoning mix

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Coat two 12 cup muffin tins with nonstick cooking spray or line with paper liners.
  • In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, chili powder, cumin and garlic powder. Make a well in the center and pour in the milk, egg and oil. Stir until well blended, then gently stir in the cheese. Drop a smal spoonful of the batter into the bottom of each muffin cup. Place a piece of hot dog on top of this batter. Fill cups with enough additional batter to cover the hot dog pieces.
  • Bake for 10 to 12 minutes in the preheated oven, or until muffins are lightly browned and spring back when lightly pressed. Cool slightly before removing from the muffin pans. Serve warm with the Fiesta Dipping Sauce.
  • To make the Fiesta Dipping Sauce, whisk together the sour cream, mayonnaise and taco seasoning mix until smooth. Serve immediately.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 24 g, Cholesterol 35.6 mg, Fat 18.2 g, Fiber 0.7 g, Protein 5.8 g, SaturatedFat 5.3 g, Sodium 525.3 mg, Sugar 7.6 g

MINI CORN DOG MUFFINS



Mini Corn Dog Muffins image

Mix up a Coney Island favorite with our savory Mini Corn Dog Muffins. These yummy, cheesy Mini Corn Dog Muffins are served with a side of spicy mustard.

Provided by My Food and Family

Categories     Sausage

Time 27m

Yield 24 servings

Number Of Ingredients 4

1 pkg. (8-1/2 oz.) corn muffin mix
2 oz. VELVEETA, cut into 24 small cubes
4 OSCAR MAYER Beef Franks, each cut into 6 pieces
1/2 cup GREY POUPON Savory Honey Mustard

Steps:

  • Heat oven to 375ºF.
  • Prepare muffin batter as directed on package; spoon into 24 mini muffin pan cups sprayed with cooking spray.
  • Press 1 each VELVEETA cube and hot dog slice into batter in center of each muffin cup.
  • Bake 10 to 12 min. or until golden brown. Cool 5 min. before removing from pans. Serve warm with mustard.

Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 190 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 4 g, Protein 2 g

CORN DOG MUFFINS



Corn Dog Muffins image

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

2 (8.5 ounce) packages cornbread mix
2 tablespoons brown sugar
2 eggs
1 ½ cups milk
1 cup grated Cheddar cheese
9 hot dogs, cut in half

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

MUFFIN-CUP CORN DOGS



Muffin-Cup Corn Dogs image

Bring a little bit of summer back with a county fair favorite. Little ones are sure to enjoy this take on traditional corn dogs. -Grace Bryant, Merritt Island, Florida

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 11

1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons ground mustard
1 teaspoon salt
2 large eggs
1 cup 2% milk
3 tablespoons canola oil
6 hot dogs, each cut into 4 pieces
Optional: Ketchup or honey mustard

Steps:

  • Preheat oven to 375°. Whisk together the first 6 ingredients. In another bowl, whisk together egg, milk and oil. Add to flour mixture; stir just until moistened., Fill 12 greased muffin cups three-fourths full with batter. Add 2 hot dog pieces to each muffin., Bake until a toothpick inserted in muffin comes out clean, 17-20 minutes. Cool 5 minutes before removing from pan. Serve warm with ketchup or honey mustard if desired.

Nutrition Facts : Calories 399 calories, Fat 19g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 906mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 2g fiber), Protein 11g protein.

MINI CORN DOGS RECIPE BY TASTY



Mini Corn Dogs Recipe by Tasty image

These kid-friendly corn dog bites are too cute (and easy!) to not make for every movie night. After cutting hot dogs into thirds, all you have to do is coat them in flour and a simple batter, quickly fry them for a few minutes, then serve with your favorite condiments or dipping sauces. The best part? Because these are mini, you don't need to buy skewers!

Provided by Hector Gomez

Categories     Snacks

Yield 15 mini corn dogs

Number Of Ingredients 11

1 cup cornmeal
1 cup flour
¼ cup sugar
4 teaspoons baking powder
¼ teaspoon salt
⅛ teaspoon pepper
1 egg
1 cup milk
5 hot dogs
1 tablespoon flour
1 qt vegetable oil, for frying

Steps:

  • In a medium sized mixing bowl, whisk together dry ingredients.
  • Then add the egg and milk. Stir until batter is smooth with no lumps and chill in refrigerator for 25 minutes.
  • Cut the hot dogs into ⅓ pieces and coat in flour to help batter to stick to the dogs.
  • Preheat oil to 350ºF (180ºC).
  • Dunk flour battered hot dogs into corn dog batter by using a fork. Make sure to fully coat the dogs before frying in the oil.
  • Fry at 350ºF (180ºC) for 3-4 minutes or until golden brown. For even cooking use a slotted steel spoon or a pair of tongs to rotate the floating corn dogs.
  • Dry off excess oil with paper towels.
  • Serve with side of veggies or fruit.
  • Enjoy!

Nutrition Facts : Calories 658 calories, Carbohydrate 17 grams, Fat 64 grams, Fiber 0 grams, Protein 5 grams, Sugar 3 grams

MINI CORN DOGS



Mini Corn Dogs image

For fun flavor, try this mini corn dog snack made with cornmeal dough. Serve a tangy dipping sauce. -Geralyn Harrington, Floral Park, New York

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 13

1-2/3 cups all-purpose flour
1/3 cup cornmeal
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons cold butter
1 tablespoon shortening
1 large egg, room temperature
3/4 cup 2% milk
24 miniature hot dogs
HONEY MUSTARD SAUCE:
1/3 cup honey
1/3 cup prepared mustard
1 tablespoon molasses

Steps:

  • In a large bowl, combine the first 4 ingredients. Cut in butter and shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients until a soft dough forms; dough will be sticky. , Turn onto a generously floured surface; knead 6-8 times or until smooth, adding additional flour as needed. Roll out to 1/4-in. thickness. Cut with a 2-1/4-in. biscuit cutter. Fold each dough circle over a hot dog and press edges to seal. Place on greased baking sheets. , Bake at 450° until golden brown, 10-12 minutes. In an small bowl, combine the sauce ingredients. Serve with corn dogs.

Nutrition Facts : Calories 109 calories, Fat 5g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 306mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 0 fiber), Protein 3g protein.

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