I have been making these muffins for lunches lately. They are a huge hit! The recipe/concept came from my friend Monica (thanks!). I mentioned making these in an e-mail to my mom and sister and now my sister is making them as well. I hope they are a hit in your home. You can use any corn muffin mix/recipe. The following recipe uses Hodgson Mill Corn Meal Muffin recipe as the base.
Corn Dog Muffins
1 1/2 cups Yellow Corn Meal
1 cup Unbleached All Purpose Flour
1 1/2 tsp. Baking Powder
1/4 tsp. Baking Soda
1/4 cup Sugar
1/2 tsp Salt
1 cup Buttermilk
1 beaten Egg
1/4 cup Vegetable Oil
2 hotdogs, sliced length-wise into half-moons and then length-wise again. The slice across into 1/8" pieces (we use the Oscar Meyer Premium hotdogs, which are nitrate and nitrite free)
1/2 cup shredded cheese (we usually use cheddar)
Preheat oven to 400F. Prepare muffin tins by lining with muffin papers or spraying with no-stick cooking spray.
Pour wet ingredients into dry ingredients and mix just until moistened. Let mixture sit for 5 minutes. Fold hotdog pieces and cheese into batter.
Spoon batter into muffin tins, filling them 3/4 full. Bake for 15 minutes or until tops of muffins are golden brown. Remove from pans and serve immediately or cool on racks. Makes one dozen.
1. Monica makes these into mini-muffins.
2. I usually don't have buttermilk on hand, so I add a teaspoon of vinegar to a cup of milk instead.
3. This is another recipe that I double and freeze to make packing lunches easier. They thaw over the course of the morning and are ready come lunchtime.