Wednesday, June 23, 2010

Corndog Muffins

I saw this recipe on Heavenly Homemakers's site awhile ago, but just recently got around to trying it. It was a hit with the whole family! It's quick and easy to make AND they freeze well so I can make a big batch and freeze the extras for "grab and go" meals another day.

We're vegetarian so I use vegetarian hotdogs and hubby doesn't like anything at all sweet so I adapted the cornbread recipe to eliminate the honey. Here's how we make it:

1 c cornmeal
1 c whole wheat flour
1 t baking powder
1 t salt
2 eggs
1/4 c melted butter (generous because the honey added some moisture & I skipped it)
1 c buttermilk or milk (generous, see above)
hotdogs (4-6)

Preheat oven to 400. Grease or add paper liners to 12 muffin pans. Stir together dry ingredients. Add wet. Stir till blended. Fill each muffin pan almost full (these don't rise alot). Cut hotdogs in half or thirds so that a piece will lay in each muffin (depends on the size of your muffin pans and the size of your hotdogs). You can just lay the hotdog pieces on top of the batter in each muffin cup, which is what I did. Or, if you want the hotdog to be "hidden" inside the muffin, push it down or partially fill each muffin cup, add hotdogs, then finish filling the muffin cups. Bake about 20 min, till golden.

1 comment:

La Tea Dah said...

What a great idea! LOVE this recipe! Thanks.