Feb 11, 2012

Mini Corn Dog Muffins

I  made these cute little snacks/meal bites a couple of days ago.  My son gobbled them up (including eating leftovers for lunch the next day).  He said they were good cold as well.  However, I sensed that I missed a step/ingredient or measured something wrong.  I halved the recipe after a long day of work.  Though not difficult math, I'm guessing I didn't halve one of the liquid ingredients since the batter wasn't as thick as I would have thought.  Though they tasted good, the texture of the muffins was lacking.  So, what does a baking fanatic do...makes another batch.  I could tell instantly that the batter was better.  I want to give credit where it's due, so this is where I stumbled across the recipe...Iowa Girl Eats...originally through Pinterest...

Great for a quick dinner (about 20  minutes start to finish)....Click the read more button to get the recipe....



Ingredients: 
1/2 cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)
1/2 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 teaspoon salt
8-10 all-beef hot dogs, cut into 1″ bites


 

Directions:
1. Preheat oven to 375 degrees. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.
2. In a separate bowl, combine baking soda, cornmeal, flour, and salt. Stir to thoroughly combine. 
3. Whisk into wet ingredients in two batches.
4. Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. 
5. Place one hot dog bite into the middle of each cup.
6. Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. 
7.Cool in tin on wire rack for 5 minutes before serving. 


Store leftovers in the refrigerator, and re-heat for 20-30 seconds in the microwave before serving.

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