Corn Dog Muffins
Corn Dog Muffins
(With 4 Hot Dogs)
Calories 83 (23% from fat)
Fat 2 gram
Saturated Fat 0.4 gram
Trans Fat 0 gram
Chol. 10 mg.
Sodium 152 mg.
Carb. 13 gram
Fiber 1.4 gram
Sugar 1 gram
Sugar Alcohol 0 gram
Protein 4 gram
Corn Dog Muffins
(With 8 Hot Dogs)
Calories 92 (21% from fat)
Fat 2 gram
Saturated Fat 0.4 gram
Trans Fat 0 gram
Chol. 12 mg.
Sodium 224 mg.
Carb. 14 gram
Fiber 1.4 gram
Sugar 1 gram
Sugar Alcohol 0 gram
Protein 4.7 gram
Ingredients
fat free butter spray or 24 muffin tin liners
1 1/4 cup yellow cornmeal
1 1/2 cups whole wheat flour
1/2 cup Splenda
(We used the box that measures cup for cup like sugar.)
1 1/2 Tbsp. reduced sodium baking powder
1/2 tsp. salt
1 1/2 tsp. chili powder
1 1/2 tsp. cumin, ground
1 1/2 tsp. garlic powder
1 1/2 cups fat free milk
1 whole large egg, beaten
2 large egg whites, beaten
2 Tbsp. canola oil
1/3 cup low-fat Monterey Jack cheese, shredded
OPTION ONE
4 fat free beef hot dogs, cut into 24 pieces
(We used Ball Park Fat Free Beef Franks)
OPTION TWO
8 fat free beef hot dogs, finely chopped
(We used Ball Park Fat Free Beef Franks)
There are two versions of this recipe. One puts a single piece of hot dog in the middle of each muffin. The other doubles the amount of hot dog and puts the pieces in the mix. Our tasting panel was split on which one they liked the best.
Special Note for Vegetarians - We tried this recipe with soy dogs. The two vegetarians on our panel liked them very much, but 7 of the 8 meat eaters did NOT. We wouldn't recommend soy dogs with this recipe unless your audience is made up of only vegetarians.
1. Preheat the oven to 400 degrees Fahrenheit. Then spray two 12 cup muffin tins with the fat free buttery spray or line the tins with paper liners.
2. In a large bowl mix together the next eight items, cornmeal through garlic powder. Then stir in the milk, eggs and oil until it's thoroughly combined. Fold in the cheese.
3. OPTION ONE - Single Hot Dog in Center
a. The first option is to use 4 hot dogs. Cut them in half and then divide each half into three pieces. You should have 24 pieces.
b. Put a tablespoon of batter in the bottom of each muffin tin. Place a hot dog piece in the center and then put another tablespoon of batter over the top.
4. OPTION TWO - Chopped up Hot Dogs Mixed Together
a. Use 8 hot dogs and chop them up into small pieces.
b. Put a tablespoon of batter in the bottom of each muffin tin. Sprinkle the hot dog pieces over top of each bit of batter, then put another tablespoon of batter over the top.
5. Bake each muffin tin for 10 to 12 minutes until muffins are lightly browned and spring back when gently pressed. Cool for 2-3 minutes before removing them from the pan.
6. Serve with mustard or ketchup for dipping.
Yield: 24 Servings
