Muffin Tin Meal Recipes: The Complete Guide For Breakfast, Lunch, Dinner, and More (Every Day Recipes) by Richoux Ranae

Author:Richoux, Ranae [Richoux, Ranae]
Language: eng
Format: epub
Publisher: Culinary Canary
Published: 2014-01-08T00:00:00+00:00

Cupcorn Dogs

Yield: 48

Time: 50 minutes

Here’s a really creative twist on a regular ol’ corndog that will have your kids and their friends buzzing. You’ll be saving money and also keeping your kids healthier by avoiding all kinds of processing that regular corn dogs go through.

Ingredients:

1/2 cup melted butter

1/2 cup sugar

2 large eggs

1 cup buttermilk

1 cup cornmeal

1 cup self raising flour

1/2 teaspoon salt

8-10 all-beef hot dogs, cut into 1″ chunks

Instructions:

1. Preheat oven to 375°F. Spray a mini muffin pan with non-stick spray

2. In a large bowl whisk together butter and sugar in a bowl, till the mixture turns pale and fluffy.

3. Add eggs and whisk till blended. Then whisk in buttermilk.

4. Stir cornmeal with flour in another bowl, add salt. Add to wet ingredients in two batches, folding the batter till well incorporated.

5. Fill each mini muffin cup three fourths of the way with batter. Place one hot dog chunk on each cup.

6. Bake for 8-12 minutes, or until cornbread is golden brown.

7. Cool in pan for 5 minutes before serving.

8. Store in the refrigerator, and re-heat for 20-30 seconds in the microwave before serving.

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