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Wednesday, October 7, 2009

Mini Corn Dog Muffins

As I've mentioned before, I pack my kids' lunches almost every day. Thing One is a vegetarian, and generally school lunch menus are not vegetarian-friendly, and since I make her lunch every morning, I put in the extra 5 second effort to pack Thing Two's lunch as well. I tend to not be very creative with their lunches, sadly, which is something that I've been working on. We tend to be a carnivorous family, to Thing One's dismay, so there generally aren't much leftovers for her to bring to school.

On to my creation: Things One and Two like corn dogs, but I think they are tired of them. Not that I make them very often, but even though they like corn dogs, they are never excited about me whipping some up (and by "whipping some up" I do mean taking the frozen variety and slaving over the hot microwave...). Out of the blue the other day I thought about making some
home made, but I didn't really know how to make an entire corn dog from scratch without frying it. Mini corn dogs, made into muffins, are easy! I found a from-scratch corn bread recipe on Allrecipes.com (the reviews were fantastic, by the way) and used both meat and veggie hot dogs to create this little buggers. In case you were wondering, I used food coloring to differentiate between the two types of corn dogs I made - plus it made it fun for the kids. The corn dogs ended up pretty darn tasty! The corn bread is very sweet and it held together quite well (just be sure to Pam your muffin pan for easy removal!). The kids loved them, and so did I as I ate a few here and there...

The recipe below is the corn bread recipe I linked above, but modified to make them into corn dog muffins.

Mini Corn Dog Muffins
Yields 48

1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
4 hot dogs, each cut into 12 pieces

1. Preheat oven to 375˚. Grease a mini-muffin pan.

2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain.

3. Pour batter into the muffin pans, filling about 2/3 full. Place one hot dog piece in each muffin tin, pressing down until fully covered (if the hot dog is not fully covered, use a spoon to help coat the hot dog).

4. Bake for about 20 minutes, or until golden brown on top. Let pan cool for a few minutes, then gently run a knife around each muffin to help release it from the pan.


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