Mini Skinny Corn Dog Muffins
My kids LOVE corn dogs. So do I, if we’re being honest here. What I don’t love is all of the weird ingredients in the store-bought frozen variety. I also don’t especially love making them the traditional way at home. It is messy, time consuming, and deep frying? Come on. I need to quit that.
Here is my alternative, mini corn dog muffins, and I must say, it satisfied my corn dog craving without taking too large of a bite out of my daily calorie allowance. Certainly a LOT less than its deep fried cousin would have. As a bonus, my kids DEVOURED these. My super picky, would eat mac-n-cheese every day if I let him guy had seconds and thirds. My almost as picky 2 year old loved them too. You can’t beat that!
Start by mixing the cornmeal, flour, sugar, baking powder, salt, milk, and egg in a mixing bowl with a whisk. Mix well. Then drizzle the honey over the top. Not mixing it in all the way leaves you with little honey bits in the batter which I LOVE.
Cut up hot dogs into the desired size. I personally like a bigger hot dog to muffin ratio, and like the bigger chunks of hot dog in mine. You can cut them up small if you have little ones (choking hazard! EEEK!), or leave them big. If you cut them up small I suggest using several pieces in each muffin, especially if you make them in large muffin tins.
You see the ones on the right side of the photo? Those are the larger pieces of hot dog I was mentioning. Much better than the thin slices that are hidden in the batter on the left.
I also want to add that these little mini muffin ones make a perfect appetizer! Fun, cute, and bite sized.
Bake these at 400 degrees for about 25 minutes. Your oven may vary. Mine is a little wonky and has some hot spots, so check carefully. They are done when they start to turn golden brown on the top.
The mini ones are so cute!
Mini (Skinny) Corn Dog Muffins
A healthier alternative to deep fried corn dogs…
Ingredients
● 3/4 cup Cornmeal
● 1 1/4 cup flour
● 1/4 cup sugar
● 2 tsp baking powder
● 1/2 tsp salt
● 1 cup 1% milk
● 1 egg beaten
● 1/4 – 1/3 cup honey
● 3-4 hot dogs
Directions
1. Put all ingredients, except the hot dogs, into a bowl. Mix well with a whisk until well combined. Drizzle in honey on top of batter.
2. Cut up hot dogs to your desired size. Place in greased muffin tins.
3. Scoop out batter with a measuring cup and pour batter over hot dogs and bake at 400 for 20-25 minutes, or until the tops are starting to turn golden brown.
4. Serve warm with ketchup and mustard. Reheats well!
