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
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
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
MUFFIN-CUP CORN DOGS
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
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 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.
CORN DOG MUFFINS
I found this recipe in the book 'Fast Fixes with Mixes' and thought my son would enjoy this fun spin on the corndog. They are a hit and they will probably be made on a regular basis. For a more grown up version (great for football parties) try adding some canned green chilies, extra hot sauce or cheese. Really forgiving recipe and really easy to make changes. It makes about 18 muffins which seems like a lot but they reheat really well.
Provided by ladykatala
Categories Breads
Time 25m
Yield 18 muffins
Number Of Ingredients 6
Steps:
- Preheat overn to 400 degrees and grease a muffin tin or line with paper muffin cups.combine corn muffin mix, brown sugar, eggs, hot sauce and milk and stir until combined then stir in hot dogs. Fill greased or lined cups 3/4 full. Bake for 14-18 minutes or until golden brown. Serve immediately or refrigerate.
Nutrition Facts : Calories 175.8, Fat 8, SaturatedFat 2.8, Cholesterol 32.6, Sodium 456.7, Carbohydrate 21.3, Fiber 1.7, Sugar 7.4, Protein 4.4
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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