Tuesday, January 6, 2015

Corn Dog Mini Muffins

Yummy note: The kids really love the corn dogs, however, it is tricky finding brands that are dairy-free to suit our family's allergy needs. So I went searching to find a recipe to try out and make our own that I could modify. While deep-fried corn dogs are absolutely delicious, these baked ones are a little on the lighter side, if you can call anything corn dog-related "lighter." -Haha. These corn dog muffins are quick to throw together and you have a snack, appetizer, or little meal ready in like 15 minutes, start to finish. The mini muffin-sized corn dogs only take about 6-8 minutes to bake off and they are ready to enjoy. You get about 24 mini corn dog muffins with this recipe. You could probably make them in bigger muffin cup tins, if you wish, but my kids have requested even less corn dog batter in each cup or put more hot dog pieces in it for the next round when we make them.  

Corn Dog Mini Muffins

1 1/2 cups pancake mix 
1/2 cup cornmeal 
1 egg 
1 cup water 
4-5 hot dogs 

Optional topping: 
1-2 tablespoons honey
1-2 tablespoons butter

Preheat oven to 375 degrees. Mix together pancake mix, cornmeal, egg, and water together. Spray mini muffin pan with nonstick cooking spray. Cut hot dogs into pieces, no more than about an inch long. You should have about 24 cut pieces, enough to fill muffin tin cups. Scoop batter into the tins, each cup should be about two-thirds full, with enough room to place the hot dog pieces in without overflowing the cup. Bake in preheated oven for about 6 minutes. Then if you wish, add on additional honey/butter topping and bake for an additional 1-2 minutes until done.  
Just a few ingredients to make these. 
A cookie scooper makes this task of filling the muffin tin cups easier. 
Place cut pieces of hot dog in middle of batter. 
Add on optional honey/butter glaze at the end. 
Recipe makes about 24 corn dog mini muffins! 

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