Corn Dog Muffins

Corn Dog Muffins

  • Servings: 12-24
  • Difficulty: easy
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The combination of corn bread and hot dogs is behind delicious, kids and adults enjoys eating them at any given time!


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!

Corn bread  Muffins

Corn bread muffins

  • Servings: 12-36
  • Difficulty: easy
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Sunday is a fun day for me in the kitchen, it’s my day to be creative and come up with a new spin on an old recipes…changing some of the ingredient and the method of preparing a dish and testing your self’s confidence that you will produce delouses and unique dish it is so satisfying!

I made these corn bread muffins for the fact I had a box of cornmeal staring me in the face for the longest time, I kept reminding myself to make corn bread every time I looked at the box and let’s face it who does not like corn bread??

I wanted to see if there is a difference between adding melted butter to the batter instead of just mixing a soft butter as you would with a cake… so here is the recipe, hopping you will give it a chance and let me know how it turns out.

Preheat oven to 375 degree

.2 1/2 Cups of Sugar substitutes

.1/2 cup all Purpose Flour

.2 cups Corn mill

.1/2 tbsp. Baking powder

.2 Large Eggs

.1/2 tsp. Baking Soda

.1/2 Cup Sour Cream

.1 Cup Raisin

.1 Cup Milk

.1 tbsp. Vanilla extract

.1/2 tsp. Salt

.1 stick Unsalted Butter softened not melted

In a stand mixer, beat butter with sugar until smooth, add eggs one at a time mixing after each addition add vanilla and sour cream mix well.

In a small bowl add flour to raisin and set aside.

Add cornmeal to the butter mixture and beat for a minute.

Add baking powder, baking soda and salt, mix on low speed, add mixed flour and raisin.

In a slow stream add milk to the batter with the mixer on low speed, mix for few seconds.

Line mini cupcake pans with baking papers, using a small one table spoon ice cream scope fill the papers all the way and bake for 21 minutes or until a toothpick comes out clean.

Makes about 36 mini muffins