In the Kitchen w/ Kelly: Mini Corn Dog Muffins

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I gotta tell ya, mealtime got a little tougher after having children. Dinners that were once full of conversation and smiles were replaced by mostly just toddler meltdowns. If you are a parent of a strong-willed child, I know you feel my pain, and friend take solace in knowing that I feel yours right back. If you are in need of a meal that won’t have your child spiraling out of control at the dinner table, I offer you this recipe, as a peaceful retreat back to the good ol’ days. No kids, that’s ok. We all know you are a kid at heart.

These mini corn dog muffins are quick and easy to make, as you need only to prepare a simple batter, cut up some hot dogs and bake for 12 minutes. They are also freezer-friendly and serve as an excellent make-ahead lunch box item. You could even put them to work as a game day appetizer, because, come on…who doesn’t love corn dogs?

Yes, kids can be the pickiest eaters around, and being responsible for providing them with sustenance can be a hard and trying job. When I need a little dinnertime hiatus, I can count on mini corn dogs to come to my rescue. If you too are in a place where you’re just truly desperate for your little one to eat in blissful silence, these mini corn dog muffins are especially for you. Enjoy.

For more kid-friendly recipes, go www.TheAnthonyKitchen.com and click the “Kid-Friendly Recipes” category!

Ingredients:

Nonstick cooking spray

1 1/4 cup all-purpose flour

3/4 cup finely ground cornmeal

1/4 cup granulated sugar

1 teaspoon fine sea salt

1 teaspoon baking soda

3/4 cup sour cream

2/3 cup whole milk

2 large eggs, slightly beaten

8 tablespoons unsalted butter, melted

6 beef hotdogs, cut into 4 equal pieces

Method:

Preheat the oven to 400° and spray 24 cup mini-muffin tin generously with cooking spray.

In a large bowl, whisk together flour, cornmeal, sugar, salt and baking soda. Create a well in the middle of the bowl.

In a small bowl, whisk together sour cream, milk and eggs. Pour wet ingredients into the well and, with a wooden spoon, gently stir until incorporated into dry ingredients. Do not overmix. Stream in butter and stir gently until mixed.

Scoop a heaping tablespoon of batter into each muffin cavity, and insert a piece of hot dog directly in the center. Bake for 12 minutes. Allow to cool on a rack for 5 minutes, and have a clean dish towel ready, laid across the counter. After the muffins have cooled slightly and the pan is cool enough to handle, turn muffins over on the towel. Serve alongside yellow mustard or ketchup, and enjoy.

To freeze the corn dog muffins, place on a rimmed sheet pan and transfer to the freezer. After two hours, transfer to a freezer-safe, zip top bag, remove as much air as possible and seal. Return to the freezer.

Makes 24 corn dog mini-muffins.

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