Ingredients
- 1/3 cup sugar
- 2 Tbsp butter softened
- 2 eggs
- 1/4 cup honey
- 3/4 cup milk
- 1 1/4 cup flour
- 2 tsp baking powder
- 1/4 cup corn meal
- 1/2 tsp salt
- all-beef hotdogs cut into bite-size chunks
Instructions
- Preheat oven to 400ºF. Grease a 12-cup muffin pan and set aside.
- In a large bowl, cream sugar and butter.
- Add in eggs, honey, and milk and mix well.
- In a smaller bowl, mix flour, baking powder, corn meal and salt.
- Carefully stir dry ingredients into wet ingredients (Do not overmix — the batter will be lumpy.)
- Put a large spoonful of batter at the bottom of each muffin cup..
- Spoon several chunks of hotdogs over the batter.
- Cover hotdogs with another spoonful (or two) of batter.
- Bake in preheated oven for 10-12 minutes, or until cooked through.
Notes
Jamie from Milk Allergy Mom has a dairy-free, egg-free version of these muffins here.
Nutrition
Serving: 1muffin | Calories: 140kcal | Carbohydrates: 25g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 200mg | Potassium: 62mg | Fiber: 1g | Sugar: 12g | Vitamin A: 123IU | Vitamin C: 0.03mg | Calcium: 65mg | Iron: 1mg
Find it online: https://moneysavingmom.com/lunchbox-freezer-cooking-corn-dog-muffins-day-9/