Corn Dog Muffins

Home » COOK » Recipes » Baking » Muffins » Corn Dog Muffins

Decided, at the very last minute to have my sisters (and brother-in-laws) over for Halloween – it was my niece’s first Halloween and we had to do something to celebrate – even though she was just 2 weeks old on the 31st October and won’t remember a thing!

I couldn’t not make corn bread of some description, it is expected of me these days when Halloween rolls around! So I tweaked my go-to recipe and created Corn Dog Muffins!

Corn Dog Muffins

No step-by-step, in progress photos I’m afraid…just the recipe! Enjoy!

Corn Dog Muffins | The Purple Pumpkin Blog

Corn Dog Muffins

The Purple Pumpkin Blog
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Muffins
Cuisine American
Servings 12

Ingredients
  

  • 190 g plain flour
  • 115 g cornmeal
  • ½ tsp salt
  • 2 tsp baking powder
  • 55 g caster sugar
  • 240 ml milk
  • 55 g butter melted
  • 1 eggs
  • 140 g tinned sweetcorn
  • 75 g cheddar cheese grated
  • 12 cocktail size frankfurter hotdogs or 3 large ones cut into pieces

Instructions
 

  • Set the oven to 200C(180C fan/400F/Gas6)
  • Line muffin tins with 12 paper cases
  • Put the dry ingredients - flour, cornmeal, salt, sugar and baking powder into a large mixing bowl
  • Whisk the milk, eggs and melted butter together in a jug and add to the dry ingredients
  • Stir everything together until combined, but don't over mix
  • Fold in the sweetcorn and cheese
  • Divide the mixture between the 12 muffin cases
  • Press a hotdog into the centre of each muffin
  • Bake in the oven for 20 minutes until cooked through and golden.
  • Best served warm

Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

Tried this recipe? Share it!Tag @_ThePurplePumpkinBlog on Instagram with the hashtag #TPPBRecipes!

 

 

 

Please Share This Post!