Doggy Muffins Food

DOGGY MUFFINS

Steps:

• Pre-heat oven to 450 degrees.
• Grease muffin tins if not using paper liners.
• In a large bowl, mix together the dry ingredients.
• In a small bowl, mix together the milk and egg.
• Pour the milk/egg mixture into the dry ingredients and stir until moistened.
• Spoon batter into prepared muffin tins, filling each half full.
• Bake 15-20 minutes or until golden brown and a toothpick inserted in the center comes out clean.
• Let rest in tins for 5 minutes, then finish cooling on cooling rack.
• Makes 12-15 muffins.
• NOTE: You can vary this recipe by adding some bacon bits and/or sprinkling shredded cheese on top of muffins during last 5 minutes of cooking time.

CORN DOG MUFFINS

Steps:

• Special equipment: three 12-cup mini muffin tins
• Preheat the oven to 425 degrees F; place three 12-cup mini muffin tins in the oven to heat up.
• Meanwhile, you will need two bowls for the cornbread batter. In one bowl, whisk together the cornmeal, flour, sugar, salt and baking soda. In the other bowl, whisk together the eggs, buttermilk and melted butter. Pour the wet ingredients into the dry, and stir to combine.
• Remove the muffin tins from the oven. With a 1-tablespoon scoop, carefully fill each cup half full with batter. Place a piece of hot dog in the center of each muffin cup, and dollop with 1/4 teaspoon relish.
• Bake until golden brown and set, 7 to 10 minutes.

MINI CORN DOG MUFFINS WITH CREOLE MUSTARD SAUCE

Steps:

• Preheat the oven to 375 degrees F and spray the mini muffin pan with nonstick spray.
• For the muffins: Whisk together the buttermilk, melted butter, sugar and egg in a medium bowl. In another medium bowl, whisk together the cornmeal, flour, baking soda and salt. Add the wet ingredients to the dry ingredients and stir to combine. Don't overmix.
• Fill each mini muffin cup halfway with the batter. Gently push a piece of hot dog into the batter in each cup, being careful not to push it all the way to the bottom. Bake until the edges just start to brown and the muffins are cooked through, about 10 minutes.
• For the Creole mustard sauce: Meanwhile, whisk together the mustard, mayonnaise, honey, hot sauce and vinegar in a small bowl.
• Serve the mini corn dog muffins warm with the mustard sauce.