Mini Corn Dog Muffins Food

MINI CORN DOG MUFFINS

Steps:

• Heat oven to 375ºF.
• Prepare muffin batter as directed on package; spoon into 24 mini muffin pan cups sprayed with cooking spray.
• Press 1 each VELVEETA cube and hot dog slice into batter in center of each muffin cup.
• Bake 10 to 12 min. or until golden brown. Cool 5 min. before removing from pans. Serve warm with mustard.

CORN DOG MINI MUFFINS

Steps:

• Preheat oven to 375 degrees F. Lightly coat a 24-cup mini muffin tin with nonstick spray; set aside. In a large bowl, combine flour, cornmeal, baking soda and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sugar and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Scoop 1 tablespoon batter into each cup and place 1 hot dog piece into the center. Place into oven and bake for 8-10 minutes, or until golden brown. Remove from oven and cool on a wire rack.

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.

CORN DOG MUFFINS

Steps:

• Heat oven to 400. (I now have a convection oven and I cook these at 375 in the convection oven).
• Mix the cornbread mix, eggs, milk and cheese until blended.
• Cut each hot dog into about 15 pieces (or as big or as little as you like).
• Spary muffin tins with cooking spray.
• Fill tins about 2/3 full and cook for 14-18 minutes.
• Eat immediately or cool and put in fridge or freezer for later.
• If freezing let thaw and I like to heat them up in the microwave for about 30 seconds before eating.

CORN DOG BITES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spray 2 24-cup mini-muffin pans with cooking spray.
• Cut hot dogs into 4 pieces crosswise and cut each piece lengthwise to make 8 pieces per hot dog.
• Whisk flour, corn meal, sugar, baking powder, and salt in a bowl; stir in milk, egg, and vegetable oil to make a smooth batter. Stir chopped hot dogs into batter and spoon the mixture into prepared mini muffin cups.
• Bake in the preheated oven until the corn muffins are lightly browned and set in the center, about 8 minutes.

MINI CORNDOG MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Combine butter and sugar in a bowl, and whisk to combine.
• Add eggs and whisk to incorporate.
• Add buttermilk and whisk to incorporate.
• In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine.
• Whisk dry ingredients into wet ingredients in two batches.
• Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup.
• Place one hot dog bite into the middle of each cup.
• Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown.
• Cool in mini muffin tin for 5 minutes before serving.
• Serve with ketchup and mustard.
• Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.

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.