Tuesday, August 28, 2012

Tasty Tuesday: Corndog Muffins

YUMMY!! I love corndogs! 

When I saw this over here at

I just had to share this with you all!!


  • 1 package mini hot dogs (I used lean turkey with natural casing) or regular hot dogs cut into 1 inch pieces. You can use 2 boxes of Jiffy or the cornbread recipe below. 
Be sure to buy fully cooked hot dogs. They’ll be in the oven for a very short amount of time
For the cornbread mix:
  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • 2 eggs
  • 1 cup milk
  • 1/3 cup unsweetened applesauce (vegetable oil or butter as a substitution are fine)
  • 1/4 cup sugar
  • 1/4 teaspoon salt


  • Pre-heat your oven to 400 degrees F
  • In a large mixing bowl stir together flour, cornmeal, salt, and baking powder
  • In a separate bowl whisk together eggs, milk, applesauce and sugar
  • Gently mix together wet and dry ingredients, stirring only to coat. Be careful not to over mix here or you will have tough, dry muffins. Just like with biscuits/scones the key is to be gentle with the batter. There will be small lumps in your batter, and that is perfectly fine.
  • Prepare your muffin tin by spraying liberally with cooking spray. If your pan has the tendency to stick, consider using mini muffin liners.
  • Using a tablespoon, fill each muffin cup 3/4 full. Be sure not to fill all the way to the top.
  • Insert 1 hot dog piece into each muffin
      • I opted to slice off the very end of my mini hot dogs so that they would stand up straight. Of course, this is optional. If you’re cutting up full size hot dogs, they’ll be flat on one side anyhow
  • Bake at 400 F in the center of your oven for 15 minutes or until a toothpick inserted in the middle of a muffin comes out clean
      • You really need to check on these just before the 10 minute mark. Every oven is different, and overcooked cornbread is very dry. My oven runs a bit cool, so I needed just over 15 minutes. 
  • Remove from pan while still very warm to avoid over-cooking

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