Fun little corn dog muffins that are perfect for a snack or appetizer and a lot healthier than the typical fried version
There's really no way around it... corn dogs are just not healthy
But they're delicious
So instead of frying a hot dog on a stick covered in batter, I bake them in muffin tins
That saves a lot of fat & calories
Also, use all beef hot dogs. They are pretty easy to find and they are so much less scary than the other ones in my opinion.
I typically buy the uncured hot dogs but there is some debate as to whether or not this is better. The uncured hot dogs use celery juice instead of sodium nitrate to preserve the meat. Both have nitrates {which is what links processed meats, like hot dogs, deli meat, and bacon to cancer}.
It's up to you to decide what type of hot dog to use. I'm not a huge hot dog lover and probably have one to three a year, so I'm not going to stress out over the nitrates in something I hardly eat enough of to really matter.
These cute little corn dog muffins would be a great appetizer or snack for kids.
They are also fun for adults, too
The recipe is easily doubled and they freeze well. I like to bake extra and keep them in the freezer for an easy snack or appetizer that kids love
Mini Corn Dog Muffins
Ingredients
- 2 tablespoon melted butter
- 2 tablespoon plain yogurt {regular or Greek}
- 2 tablespoon sugar
- 1 large egg
- ½ cup buttermilk
- ½ cup cornmeal
- ½ cup white whole wheat flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 4 hot dogs each cut into 6 pieces
Instructions
- Preheat the oven to 375°F. Spray a mini muffin tin with cooking spray; set aside.
- Whisk together the butter, yogurt, and sugar. Whisk in eggs and buttermilk.
- In a separate bowl, stir together cornmeal, white whole wheat flour, baking powder, and salt. Whisk the dry ingredients into the wet ingredients. Stir just until combined.
- Spoon about 1 tablespoon of batter into each muffin tin. Stick a hot dog piece into the middle of each.
- Bake in preheated oven for 8-12 minutes {mine took 10} or until golden brown.
- Let cool in pan for about 5 minutes before transferring to cooling rack. Serve with ketchup or mustard if desired.
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