This Corn Muffin Recipe Is Mandatory for Your Life
Corn dogs are a carnival staple. With summer almost ending, you have to get them where you can — and fast. We’ve found a recipe that will let you sustain your corn dog love affair during the cooler months. Corn dogs in the form of muffins — it’s the one recipe that’s mandatory for your life. The best part? You can sneak in whole grains and vegetables without anyone noticing. They’ll be too focused on the corn dog part of the equation to even notice their healthy kick.
For the Top Dog Corn Muffins recipe:
- 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
Preheat the oven to 375 degrees F and line a muffin tin with paper liners. Spray liners lightly with cooking spray oil.
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.
*For the Sneaky White Bean Purée Recipe: http://www.thedailymeal.com/sneaky-chef-white-puree
This complete meal in a muffin makes a fun dinner on the run or lunchbox sandwich alternative. Now you have your new got-to corn muffin batter.