Mini Corndog Muffins Food
MINI CORN DOG MUFFINS
Mix up a Coney Island favorite with our savory Mini Corn Dog Muffins. These yummy, cheesy Mini Corn Dog Muffins are served with a side of spicy mustard.
Provided by My Food and Family
Categories Sausage
Time 27m
Yield 24 servings
Number Of Ingredients 4
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.
Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 190 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 4 g, Protein 2 g
CORN DOG MINI MUFFINS
Everyone's favorite corn dog made into the easiest mini muffins. Because everything tastes better in miniature size! 103.4 calories.
Provided by Chungah Rhee
Yield 30 mini muffins
Number Of Ingredients 9
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.
MINI CORNDOG MUFFINS
I found this recipe when I was looking for food ideas for our Super Bowl party. They taste just like a little corn dog but they're in poppable muffin form and WAY easier to make! Make sure you use all-beef hot dogs to get the authentic corn dog taste. (Original recipe from iowagirleats.com)
Provided by PSU Lioness
Categories Meat
Time 32m
Yield 48 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 74, Fat 4.5, SaturatedFat 2.2, Cholesterol 17, Sodium 149, Carbohydrate 6.7, Fiber 0.3, Sugar 2.7, Protein 1.8
MINI CORN DOG MUFFINS WITH CREOLE MUSTARD SAUCE
Provided by Kardea Brown
Time 30m
Yield 24 mini muffins
Number Of Ingredients 15
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.
CORN DOG MUFFINS
Provided by Damaris Phillips
Categories appetizer
Time 30m
Yield 36 mini muffins
Number Of Ingredients 10
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
I found this recipe in the book 'Fast Fixes with Mixes' and thought my son would enjoy this fun spin on the corndog. They are a hit and they will probably be made on a regular basis. For a more grown up version (great for football parties) try adding some canned green chilies, extra hot sauce or cheese. Really forgiving recipe and really easy to make changes. It makes about 18 muffins which seems like a lot but they reheat really well.
Provided by ladykatala
Categories Breads
Time 25m
Yield 18 muffins
Number Of Ingredients 6
Steps:
- Preheat overn to 400 degrees and grease a muffin tin or line with paper muffin cups.combine corn muffin mix, brown sugar, eggs, hot sauce and milk and stir until combined then stir in hot dogs. Fill greased or lined cups 3/4 full. Bake for 14-18 minutes or until golden brown. Serve immediately or refrigerate.
Nutrition Facts : Calories 175.8, Fat 8, SaturatedFat 2.8, Cholesterol 32.6, Sodium 456.7, Carbohydrate 21.3, Fiber 1.7, Sugar 7.4, Protein 4.4
MINI SOUTHWESTERN CORN PUP MUFFINS WITH FIESTA DIPPING SAUCE
This recipe is a great alternative to the fried corn dogs, and they taste just as good. Serve with the Fiesta Dipping Sauce recipe provided, or use your favorite corn dog condiments.
Provided by Athena
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 25m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Coat two 12 cup muffin tins with nonstick cooking spray or line with paper liners.
- In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, chili powder, cumin and garlic powder. Make a well in the center and pour in the milk, egg and oil. Stir until well blended, then gently stir in the cheese. Drop a smal spoonful of the batter into the bottom of each muffin cup. Place a piece of hot dog on top of this batter. Fill cups with enough additional batter to cover the hot dog pieces.
- Bake for 10 to 12 minutes in the preheated oven, or until muffins are lightly browned and spring back when lightly pressed. Cool slightly before removing from the muffin pans. Serve warm with the Fiesta Dipping Sauce.
- To make the Fiesta Dipping Sauce, whisk together the sour cream, mayonnaise and taco seasoning mix until smooth. Serve immediately.
Nutrition Facts : Calories 281.9 calories, Carbohydrate 24 g, Cholesterol 35.6 mg, Fat 18.2 g, Fiber 0.7 g, Protein 5.8 g, SaturatedFat 5.3 g, Sodium 525.3 mg, Sugar 7.6 g
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- Preheat oven to 375 degrees. Combine butter and sugar in a bowl then whisk to combine. Add eggs then whisk to incorporate, and then add buttermilk and whisk to incorporate.
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