Get ready to revolutionize your Monday meals with the ultimate comfort food mashup that will have both kids and adults begging for more! These Hunk of Meat Monday Corn Dog Muffins are about to become your new obsession - imagine the classic fairground favorite transformed into a portable, baked treat that's crispy on the outside, soft on the inside, and packed with hot dog goodness. Perfect for busy weeknights, weekend brunches, or anytime you need a quick and delicious bite that screams pure culinary fun!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 8 hot dogs, cut into pieces
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the corn dog muffins bake evenly and have a nice golden color.
- Gather all your ingredients: cornmeal, all-purpose flour, baking powder, salt, sugar, milk, vegetable oil, eggs, and hot dogs. Make sure your hot dogs are cut into bite-sized pieces for easy incorporation into the muffins.
- In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and sugar. Whisk the dry ingredients together until they are well mixed and there are no lumps.
- In a separate bowl, beat the eggs. Then add in the milk and vegetable oil, mixing until the wet ingredients are thoroughly combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are fine.
- Fold in the cut hot dog pieces gently into the batter, ensuring they are evenly distributed throughout the mixture.
- Grease a muffin tin with cooking spray or line it with muffin liners to prevent sticking. This recipe yields 12 muffins, so make sure to prepare all the cups in the tin.
- Divide the muffin batter evenly among the 12 cups in the muffin tin, filling each cup about 2/3 full to allow for rising during baking.
- Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffin tin from the oven and let it cool for a few minutes. Then, carefully remove the muffins from the tin and place them on a wire rack to cool slightly.
- Serve the corn dog muffins warm, either on their own or with your favorite dipping sauces, such as ketchup or mustard. Enjoy your delicious Hunk of Meat Monday Corn Dog Muffins!
Tips
- For extra crispy edges, use a non-stick muffin tin or generously grease your pan with cooking spray.
- Don't overmix the batter - stop stirring as soon as the dry and wet ingredients are just combined to keep the muffins tender.
- Use room temperature eggs and milk for better batter consistency.
- For a gourmet twist, try using different types of hot dogs like cheese-filled or spicy varieties.
- These muffins can be made ahead and reheated in the oven or microwave, making them perfect for meal prep.
- If you want a healthier version, consider using whole wheat flour and turkey hot dogs.
- Let the muffins cool for a few minutes after baking to help them set and make them easier to remove from the tin.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 9g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 55mg
