Corn Dog Muffins
- Reviews 9
Ready In: 40 mins
Serves: 24
Ingredients
- nonstick cooking spray
- 1 1⁄4 cups yellow cornmeal
- 1 1⁄4 cups unbleached all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon dry mustard
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 1⁄2 cups low-fat milk
- 3 eggs
- 2 tablespoons oil
- 8 fat free hot dogs
Directions
- Preheat oven to 375 degrees F. Spray 24 muffin cups generously with cooking spray, or use muffin liners.
- Combine cornmeal, flour, sugar, dry mustard, baking powder, and salt in a medium-size bowl. Add milk, egg, and oil. Mix until smooth.
- Cut hot dogs into 1-inch lengths. Spoon about 1/4 cup of batter into each prepared muffin cup. Place 3 hot dog pieces in each muffin cup.
- Bake for 20 to 30 minutes, until a wooden pick inserted into the muffin comes out clean.
- Serve with mustard, ketchup and relish.
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