Have you seen these on Pinterest? I’ve been wanting to try them but it wasn’t until I bought two mini muffin pans that I found in the housewares section of T.J. Maxx that I made them. They are simple to make and if you like corn dogs, I think you will enjoy these.
I don’t eat hot dogs very often but every once in awhile I crave a corn dog. Here I am with a giant corn dog at a street fair a few years ago.
This monster was probably the biggest corn dog I’d every had. It was ginormous!
It was coated in a thick layer of cornmeal batter and deep fried to a deep, crispy brown.
It was delicious, but not exactly a guilt-free treat.
So the idea of a miniature corn muffin with a bite of hot dog in the middle was very appealing to me. Baked, not fried and small enough to have a few and still be ahead of the game (or at least as compared to eating one of those fried street fair corn dogs).
Corn Dog Mini Muffins
Yield: 21 to 24 mini muffins
1 8.5 oz box of corn muffin mix (makes 6 to 8 average-sized muffins)
1/3 cup milk
3 or 4 jumbo hot dogs (I used Hebrew National beef franks)
mustard (to serve – optional)
Combine muffin mix with egg and milk as directed on package of muffin mix.
Side note: Did you know that the President of Chelsea Milling Company, makers of Jiffy Baking mix, is named Howdy Holmes?
I didn’t either.
Anyway, back to the recipe. Stir just until dry mix is moistened. There should be some small lumps.
Spray the muffin pans with nonstick spray. I used a paper towel to kind of spread it around in each cup.
With two spoons, drop about a rounded tablespoon of muffin batter into each muffin cup. I made 21 muffins but could probably been a little more careful spooning it out and stretched it a bit.
Next cut a hot dog into pieces. I tried cutting the first one into 6 pieces, not quite an inch each. The hotdog was about 5.5 inches long.
I wanted a high ratio of hot dog to corn muffin. But after baking the first pan, I realized I could make the pieces a little smaller and still achieve the results I wanted.
I cut the next one into 9 pieces. I think I could have cut each hot dog into 7 pieces to make it all even for 21 muffins, but if you stretch your batter to 24 muffins, you’ll want to cut each hot dog into 8 pieces. Or use all four hot dogs in the package and cut each one into 6 pieces. Got that?
I experimented with the placement of the hot dog pieces in the batter.
Next time I make them, I’ll scoop out a little dollop of batter, put the slice of hot dog in and only partially cover it with batter. I liked how the ones with a little hot dog peeking out of the baked muffin looked.
Bake in a 350 degree oven for 12 to 15 minutes. Serve warm.
Here are some that I baked with the pieces of hot dog turned on the side rather than with the cut side up.
Each muffin is about two bites and they are really tasty with a bit of mustard. One small warning: the second bite of the mini muffin is a little precarious as the tender cornmeal crust tends to crumble as you bite into the more resilient hot dog.
I took some for lunch to work on Friday and they warmed up very nicely in the microwave. A toaster oven would probably be even better.
The best part is they completely satisfy my corn dog craving!
Rem calls them Wiener Dumplings.
Thank you for visiting.