Monday, May 19, 2014

Corndog Mini Muffins



One of my nieces had a baby about a week ago.  Babies are always so exciting to me!  This baby is the second child for my niece and her husband.  Their older son is a little over two years old.  

I wanted to take them a few freezer meals so that mom could spend more time with the boys and less time in the kitchen.  I tried to make something special for each member of their family.  For the two year old, I thought some mini corndog bites might fit the bill.  This way, my niece could pull them out of the freezer, microwave them until warm, and give her son a pretty nutritious lunch or snack without having to drag something out of a box (eek LOL).

I'll post more about the other freezer meals that I made for them later on this week, but for now I wanted to post about the Corndog Mini Muffins.  I have posted about corndog muffins before (here), but recently I saw a picture on Pinterest of corndog mini muffins.  They feature one chunk of hotdog in the middle of the muffin.  My big girls still love mini corndogs and these turned out terrific!  I think I'll only be making corndog muffins as minis from now on at my house!

Here's how I made Mini Corndog Muffins for the freezer AT HOME MY WAY:

Mini Corndog Muffins (for the freezer)

  •  1 cup all-purpose flour (unbleached is best)
  • 1 cup yellow cornmeal (not self-rising)
  • 1/3 cup sugar (white, granulated)
  • 1 Tablespoon baking powder (not baking soda)
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 egg
  • 1/4 cup oil (I used canola)
  • hotdogs - uncooked
Instructions:

In a medium sized bowl, mix all of the dry ingredients.

In a 2-cup measuring cup, add 1 cup milk.  Add 1/4 cup oil to the milk.  Plop in the egg.  (I find its easiest to measure liquid ingredients as I go - all in the same measuring cup.)

Blend really well to fully mix the egg into the liquid ingredients  (I use a fork or a whisk). 

Mix the wet ingredients into the dry ingredients and stir just until moist.

Spray a mini muffin tin.

Fill the muffin tins half full with the muffin batter.

Cut hotdogs into five equal pieces.

Stick hotdog piece into the middle of each cornmuffin batter. It's okay if it sticks out a little because the batter will bake and puff up.

Place in preheated oven (350 ° for about 20 minutes or until browning).

(If your muffin pan is very dark, lower the temp to 325° or watch closely so they don't burn.)

I remove them to a cooling rack before bagging them up to freeze.


These are great for lunches, snacks, even served hot for appetizers.  Yummy stuff!

Enjoy!



Gina

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