Skip to main content

MINI CORNDOG MUFFINS


pinterest has become a new form of food finds, which i really like because it bookmarks recipes that i'd love to try without overloading my own internet bookmark menu (which i seriously need to start going through). anyway, i saw this picture of corndog muffins and knew i had to try them out for myself. my husband and i actually keep frozen ones in the freezer for a quick snack, but these were a way healthier alternative that i will make more often. also, the pieces of corn kernels are always a plus when it comes to corn muffins.

MINI CORNDOG MUFFINS
posted on ...in sock monkey slippers on february 22, 2012

  • butter for pan, room temperature
  • 1/2 c all-purpose flour
  • 1/2 c cornmeal
  • 2 1/2 T sugar
  • 1 t baking powder
  • 1/2 t salt
  • 1/4 t baking soda
  • 1 large egg
  • 3/4 c buttermilk
  • 3 T greek yogurt
  • 1 c frozen corn kernels
  • 4 beef hot dogs, cut into 1" sections
preheat oven to 425°F. generously butter 24 mini muffin pans.

in large bowl, combine flour, cornmeal, sugar, baking powder, salt, & baking soda. 

in separate bowl, mix egg, buttermilk, & yogurt. then, add corn kernels.

mix wet ingredients into dry ingredients until just combined. do not overmix.

spoon batter into muffin tin and fill to about 3/4 full.

place hot dog pieces into center of each muffin cup. bake for 10-15 mins until tops are golden brown and toothpick comes out clean. cool on cooling rack.

refrigerate for up to 3 days or freeze & reheat.
Labels:

Comments

Post a Comment

Popular posts from this blog

BESTILLA...MOROCCAN CHICKEN PIE

the first time i had bestilla was at a moroccan restaurant in san francisco, el mansour , which was served family-style. think along came polly -esque, minus the heat and profusely sweating ben stiller. great image to start a recipe entry, right? anyway, this dish is a meal in itself. the middle eastern-spiced chicken is wrapped in flaky phyllo dough and topped with powdered sugar, making it sweet & savory. i will say that this dish is tasking...this is the first time i used phyllo dough and it is incredibly fragile, but so worth it! i think this is one that will be made for special occasions only. BESTILLA published in the food of morocco: a journey for food lovers by tess mallos (pg 189) 150 g (5 1/2 oz) smen, ghee, or butter 1.5 kg (3 lbs 5 oz) chicken, quartered or 3 x 500 g (1 lb 2 oz) squab pigeon, halved 2 large red onion, finely chopped 3 garlic cloves, crushed 1 cinnamon stick 1 t ground ginger 1 1/2 t ground cumin 1/4 t cayenne pepper 1/2 t ground...
Post a Comment
Read more

CHICKEN PICCATA & LEMON BRUSSEL SPROUTS

one of my favorite notes in food is sour, usually from lemons. a dish that i think really captures this flavor profile is chicken piccata. i love this and it's incredibly easy to make. the added bonus for me are the capers, which add to the sour note. it seems like there are ways to adjust this recipe by either using white wine and/or garlic, which i may experiment with, especially since i just prepared a julia child's moules a la mariniere recipe that called for these ingredients and it was super delicious (post to follow)! the other, very trendy side i wanted were lemon brussel sprouts. i've had and loved brussels with bacon, but to keep with the lemony theme, i found this extremely delicious recipe! it calls to add cheese, but i was fine without it. these combined may be too much of the same for some, but it is what i considered a perfect homemade meal. CHICKEN PICCATA posted on food on the food  on march 1, 2012 2-3 boneless, skinless chicken breasts salt ...
Post a Comment
Read more

SAUSAGE & KALE STEW WITH OLIVE OIL MASHED POTATOES

mr. miles everett first off, as you can see, i have not been contributing to my poor deprived blog. the last post was in april, which was when i found out i was pregnant with my first baby. a couple things were going on then: 1) i was too nauseous to even think about food (being pregnant is NOT a foodie's friend in the first trimester), then 2) when i finally got my appetite back, all i wanted was take out. i probably won't have time in the new year with a new baby, but i will try to post something at least once a month because blogging about food makes me happy and one of resolutions is to cook more. don't be surprised, however, if my next post are lactation cookies or baby food. anyway…on with my comeback... i found saw this recipe in the november issue of real simple and knew i wanted to make it. i assumed it was something that can be whipped up in a couple hours, but then quickly realized that it was a slow cooker recipe, which would take 8 hours of cooking t...
Post a Comment
Read more