Top Dog Corn Muffins

Top Dog Corn Muffins
Staff Writer

Jerry Errico

Top Dog Corn Muffins

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.

8
Servings
256
Calories Per Serving
Deliver Ingredients

Notes

* 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.

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.
 

Nutritional Facts

Total Fat
8g
11%
Sugar
5g
6%
Saturated Fat
2g
8%
Cholesterol
11mg
4%
Carbohydrate, by difference
33g
25%
Protein
12g
26%
Vitamin A, RAE
118µg
17%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin E, added
1mg
7%
Calcium, Ca
161mg
16%
Choline, total
10mg
2%
Fiber, total dietary
3g
12%
Folate, total
65µg
16%
Iron, Fe
4mg
22%
Magnesium, Mg
51mg
16%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
148mg
21%
Selenium, Se
7µg
13%
Sodium, Na
258mg
17%
Vitamin D (D2 + D3)
1µg
7%
Water
7g
0%
Zinc, Zn
2mg
25%

Corn Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Corn Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.