Kiddie Lunch: Turkey Corn Dog Muffins
Corn Dog Muffins. The thought of putting a hotdog in a muffin never crossed my mind until I saw it on Sarena’s blog. She makes a dairy-free, gluten-free version. I was immediately intrigued. These muffins have been on my mind for several months and I finally got around to making them.
I had no idea what M’s reaction would be. We all know she loves muffins, but she is use to sweet muffins, not savory ones.
The verdict? She loved them. I served it to her for lunch along side some fruit and raw snap peas. It’s safe to say these muffin will be making another appearance very soon.
These muffins can be made in 4 easy steps:
Step 1: Combine wheat pastry flour, cornmeal, sugar, baking soda, & salt.
Step 2: In a separate bowl, mix one egg, canola oil, & milk then add the wet ingredients to the dry ingredients and stir until mixed through.
Step 3: Roughly chop 4 uncured turkey dogs and add them to the mix.
Step 4: Pour the muffin batter in a lined muffin tin and bake form 10-15 minutes or until golden brown.
I was even surprised how much I liked them 🙂
Turkey Corn Dog Muffins (adapted from Allrecipes)
- 1 cup whole wheat pastry flour
- 1 cup cornmeal
- 1/4 cup sugar
- 2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1/4 cup canola oil
- 1 cup milk
- 4 uncured turkey dogs
Preheat oven to 400 degrees. Spray your muffin tin with non-stick cooking spray, or line with baking liners. In a large bowl combine your flour, cornmeal, sugar, baking soda, & salt. In a separate bowl mix your egg, canola oil, and milk. Add your wet ingredients to your dry ingredients. Mix until all ingredients are combined. Add your hotdogs and mix through. Fill the muffin tin to about 3/4 full. Bake for 10-15 minutes or until golden brown.