Corn Dog Muffins
We all enjoyed them when shopping at the mall, corn dogs and lemonade was one of the snaks my kids asked for all the time.
I combined the two in muffin version and the results were amazing!
Just a hint of sweetness meets savory.
They are on the healthy side also, coconut oil replaced the butter and sugar substitutes replacing the granulated sugar.
It was the perfect combination with BBQ, yes, we started our long weekend BBQ from today, and it will continue until Monday!
Preheat oven 375
Spray two muffin pans with vegetables oil spray and set aside.
.1/2 cup all purpose flour
.2 1/2 cup buttermilk
.1/4 tsp salt
.2 tsp baking powder
.1/2 cup melted coconut oil or melted unsalted butter
.2 1/2 cups corn meal
.2 large eggs
.6 beef hot dogs cut in to 5 pieces each
.1/3 cup sugar substitutes or granulated sugar
In a large bowl, combine flour, cornmeal, baking powder, salt, and sugar set aside.
In measuring cup, stir in buttermilk and eggs, whisk until completely combined.
Add the buttermilk mixture to the dry and stir.
Add the melted coconut oil or butter and stir until the mixture comes together.
With ice cream scoop fill the muffin pan halfway, insert the cut up hotdogs, one in each muffin.
Bake for 25-30 minutes making sure to turn the pans halfway.
Cool on wire rack for five minutes, remove, and cool completely.
Drizzle with honey on top before serving.
The muffins could be served warm or at room temperature.
This recipe makes about 22-24 muffins, Enjoy!
4 thoughts on “Corn Dog Muffins”
You are so creative in you cooking! This is a great recipe for when my grandchildren come to visit.
Thanks!! My granddaughter loved it 🙂
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