Recipe For Cooking Corn Dog Muffins

Toaster Oven Muffins :: Savory Muffins

Corn Dog Muffins

You can wrap and freeze these muffins individually. Pop one in the lunch box in the morning, and it’ll be defrosted by lunchtime.

Nonstick cooking spray
1/2 C. yellow cornmeal
1/2 C. unbleached flour
1 Tbsp. sugar
1 tea. dry mustard
1 tea. baking powder
1/2 tea. salt
1/2 C. low-fat milk
1 egg
1 Tbsp. margarine, melted, or 1 Tbsp. canola oil
4 reduced-fat turkey franks or regular hot dogs

Preheat oven to 375 degrees F. Spray five muffin C. generously with cooking spray, or use muffin liners. Fill any empty C. with water.

Combine cornmeal, flour, sugar, dry mustard, baking powder, and salt in a med.-size bowl. Add milk, egg, and margarine. Mix until smooth.

Cut hot dogs into 1-in. lengths. Spoon about 1/4 C. of batter into each prepared muffin C. Place 3 hot dog pieces in each muffin C.

Bake for 20 to 30 min., until a wooden pick inserted into the muffin comes out clean.