Top Dog Corn Muffins Recipe


Nutrition

Cal/Serving: 238
Daily Value: 12%
Servings: 8

Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat14g22%
Saturated7g37%
Trans0g0%
Carbs18g6%
Fiber1g2%
Sugars4g0%
Protein9g18%
Cholesterol57mg19%
Sodium534mg22%
Calcium217mg22%
Magnesium14mg3%
Potassium97mg3%
Iron1mg7%
Zinc1mg7%
Phosphorus252mg36%
Vitamin A331IU7%
Thiamin (B1)0mg9%
Riboflavin (B2)0mg11%
Niacin (B3)1mg7%
Vitamin B60mg4%
Folic Acid (B9)36µg9%
Vitamin B120µg8%
Vitamin D1µg0%
Vitamin E0mg1%
Vitamin K1µg1%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Wheat Germ Oven-Fried Chicken
Here’s a crispy, crunchy oven-fried chicken recipe from Kretschmer that won’t leave...
Grilled Sweet Potato and Blue Cheese Panini
Potato cakes are a traditional Irish food and are available in supermarkets and Irish specialty...
Homemade Nutella Pizza
A sweet take on pizza from chef Giuseppe Manco at Dellarocco’s in New York, featuring Nutella...

Jerry Errico

By transforming corn dogs into muffins, I could sneak in whole grains, vegetables, and calcium while retaining the traditional great taste of hot dogs and cornbread. This complete meal in a muffin makes a fun dinner on the run or lunchbox sandwich alternative.

INGREDIENTS

  • 1 large egg
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 1/2 cup Sneaky Chef White Purée*
  • 6 tablespoons low-fat milk
  • 1/2 cup grated, low-fat Cheddar cheese
  • 2 hot dogs, cut in half lengthwise, and chopped into small pieces
  • 1/2 cup yellow cornmeal
  • 1/4 cup all-purpose flour
  • 1/4 cup whole-grain flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda

DIRECTIONS

Preheat the oven to 375 degrees and line a muffin tin with paper liners. Spray liners lightly with cooking spray oil.

In a large mixing bowl, whisk together the eggs and sugar until well combined, then whisk in the melted butter, White Purée, milk, cheese, and hot dog pieces.

In another mixing bowl, whisk together the cornmeal, the flours, baking powder, salt, and baking soda. Fold the wet ingredients into the dry and mix until flour is just moistened (don’t overmix or the muffins will be dense).

Scoop the batter into muffin tins, filling just to the top. Bake for 22-24 minutes, until tops are golden brown and a toothpick inserted in the center comes out clean.
 

Recipe Details

Servings: 8

Notes and Substitutions:

* Click here to see the Sneaky Chef White Bean Purée Recipe

Missy Chase Lapine is the author of The Sneaky Chef series of cookbooks. Connect with her at TheSneakyChef.com or Facebook or Twitter.



Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human