Muffin Weenies
photo by justcallmejulie
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
directions
- Im medium bowl, mix together sugar, baking powder, salt, cornmeal and flour.
- Beat eggs, milk and melted butter together; make a well in the center and pour mixture into well.
- Stir until moistened, then stir in hot dogs.
- Spoon mixture into greased muffin tins 2/3 full.
- Bake at 425° for 8 to 10 minutes or until golden brown.
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Reviews
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I added 1c. of shredded old cheddar cheese on top. I poked the cheese down with my finger so half was below the surface. This made them moist. Next time I might add some mustard powder, and use onion salt instead of salt. They were really bland, which I thought my little kids might appreciate, but not the adults.
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My 7 year old made this - with help cutting. Very easy, fun & appealing to the younger set, although my DH and me will enjoy too! We used the Albers cornbread recipe on box & light hot dogs to save calories. My daughter added a bit of shredded cheddar on top and one sliced hot dog for decorations. Too fun!
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Very nice muffins, and a good snack for kids to enjoy after school. I added some cubed cheddar cheese to half my batter after I'd spooned my first 6 muffins into the muffin tin, and the 6 with the cheddar were tastier - only proving my theory that EVERYTHING tastes better with cheese on/in it! A definite 'do-again' recipe because it is easy-to-follow, quick, and kid-friendly.
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Tweaks
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My two grade school-age daughters and husband really liked these. Good quick weeknight dinner. Its like a corn dog muffin. I used bologna instead of hot dogs as that was what I had on hand. I fried up 6 slices of bologna and cut in in little bits. I think frying made for a better flavor. The bologna bits mixed in quite well with the batter. It did make 12 cupcake-sized muffins. This recipe will make it into my dinner repertoire. Next time if I use hot dogs, I'll chop them up and quickly fry them first for flavor. Other than that, no changes needed. Thanks for posting!
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I added 1c. of shredded old cheddar cheese on top. I poked the cheese down with my finger so half was below the surface. This made them moist. Next time I might add some mustard powder, and use onion salt instead of salt. They were really bland, which I thought my little kids might appreciate, but not the adults.
RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.