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Muffin-Cup Corn Dogs

Name: Muffin-Cup Corn Dogs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings.
Ingredients: 1 cup all-purpose flour; 1 cup yellow cornmeal; 2 tablespoons sugar; 2 teaspoons baking powder; 2 teaspoons ground mustard; 1 teaspoon salt; 2 large eggs; 1 cup 2% milk; 3 tablespoons canola oil; 6 hot dogs, each cut into 4 pieces; Optional: Ketchup or honey mustard

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Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 20 min.

Makes

6 servings

Bring a little bit of summer back with a county fair favorite. Little ones are sure to enjoy this take on traditional corn dogs. —Grace Bryant, Merritt Island, Florida

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Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons ground mustard
1 teaspoon salt
2 large eggs
1 cup 2% milk
3 tablespoons canola oil
6 hot dogs, each cut into 4 pieces
Optional: Ketchup or honey mustard

Directions

Preheat oven to 375°. Whisk together the first 6 ingredients. In another bowl, whisk together egg, milk and oil. Add to flour mixture; stir just until moistened.
Fill 12 greased muffin cups three-fourths full with batter. Add 2 hot dog pieces to each muffin.
Bake until a toothpick inserted in muffin comes out clean, 17-20 minutes. Cool 5 minutes before removing from pan. Serve warm with ketchup or honey mustard if desired.

Nutrition Facts

2 muffins: 399 calories, 19g fat (5g saturated fat), 82mg cholesterol, 906mg sodium, 44g carbohydrate (7g sugars, 2g fiber), 11g protein.

Muffin-Cup Corn Dogs

Total Time

Makes

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Ingredients

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