Mrs. Regueiro's Plate: Mini Honey Corn Dog Muffins

Thursday, September 6, 2012

Mini Honey Corn Dog Muffins

Sweet September is finally here. Pumpkin spice lattes, apple goodies, and football season are back!!

It's funny how certain foods can bring back sweet memories. When Eric and I were first dating like 11 years ago, Eric would prep a couple snacks for us whenever we were at his parent's house. Since we had awesome 20 year old metabolism back then. Snacks were usually quesadillas or corn dogs. It wasn't the fanciest of meals back then, but I appreciated my husband's attempt of preparing a snack.

When I saw this recipe, I knew that this would be a fun throwback on our favorite pastime snack. More importantly, it would be healthier than the frozen variety that we were used to and my 30 something metabolism will thank me for it, too. It was helpful that most of the ingredients were found in my pantry and it was an extra bonus that we had extra hot dogs to spare to use.  You never really buy the equal amount of hot dogs to hot dog buns. Or if you do, please share me your secret!

Sweet and savory bites of corn dog heaven.
Mini Honey Corn Dog Muffins
Adapted from The Jey of Cooking
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{Printable Recipe}
1/4 cup butter, melted
1/4 cup unsweetened applesauce
1/2 cup sugar
1 Tablespoon honey
2 eggs
1 cup buttermilk (or milk with a 1 tablespoon of lemon juice)
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
6 to 8 hot dogs, cut into 1 inch chunks


Preheat oven to 375 degrees. Spray a mini-muffin pan with non-stick spray.

In a large bowl, combine the butter, applesauce, sugar and honey in a bowl and mix until combined. Add the eggs, and mix until combined. Add buttermilk and stir until smooth.

In a separate bowl, combine together the baking soda, cornmeal, flour, and salt. Slowly add half the dry mixture to the wet ingredients, stir until combined, then add the remaining half and mix until combined.

Scoop 1 tablespoon of batter into each mini-muffin cup. Press one hot dog chunk or more into the middle of each cup.

Bake for 10 to 12 minutes until the cornbread is golden brown. Cool in the muffin pan for at least 5 minutes then transfer to the cooling rack.

Store leftovers in a container in the refrigerator. To reheat, microwave for 20 to 30 seconds or warm in convection toaster oven for 5 minutes.

Yield: 26 to 30 mini muffins

Review: Delicious and so very ridiculously easy. This meal would be perfect for the kiddos, and the big kiddos aka the grown-ups! We always refuse to grow up, right?

Just a fun old school throwback since we are talking about Eric, and mainly to show everyone where my little marshmallow girl gets her rolls. Here's a comparison of her and daddy.
What do you think? Elena and her daddy's rolls are pretty close right? I'll have to dig up and find my baby photos to compare Elena and myself.
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