What is bite-sized, sweet and has a salty center? These delicious min corn dog muffins!
For reasons unknown to me, awhile back Carson decided that he doesn’t like hot dogs. This is all fine and dandy, especially considering all of the information emerging about how many popular brands of hot dogs aren’t that great for you. The unfortunate side is that hot dogs were a great 0 carb option to always have in my arsenal. Fortunately, he still loves corn dogs.
I found this recipe for mini corn dog muffins, and couldn’t wait to try them.
They were really simple to make, and the perfect portion size for little fingers. The whole family loved them!
I want to experiment next by just making a loaf of cornbread on it’s own, using this recipe, as this was very easy and absolutely delicious.
We had these for leftovers the next day and they re-heated very well. They had the same great texture and flavor as they did on day 1. Therefore I am confident these would pack well for a kid’s school lunch as well.
Recipe adapted from iowagirleats.com.
- 1/2 cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)
- 1/4 cup Truvia Baking Blend
- 2 eggs
- 1 cup buttermilk (regular milk is fine)
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 8-10 all-beef hot dogs, cut into 1" bites
- Preheat oven to 375 degrees. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.
- In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.
- Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
- Bake for 8-12 minutes, or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.
For 1 serving (1 mini muffin), each contains 4.8 g of carbs and .3 g of fiber. Total NET CARBS are 4.5 g.