Try this Baked Corn Dog Muffins recipe, or contribute your own.
- Carbohydrate 28.8457508745861 g
- Cholesterol 11.3438333333333 mg
- Fat 4.71926041859276 g
- Fiber 1.36266670618708 g
- Protein 2.95313208768984 g
- Saturated Fat 2.65747091693761 g
- Serving Size 1 1 Serving (81g)
- Sodium 1589.5213794747 mg
- Sugar 27.483084168399 g
- Trans Fat 0.372503083601055 g
- Calories 165 calories
Step-by-step
- Preheat oven to 375 degrees.
- In a large mixing bowl, cornmeal, flour, sugar, baking powder, and salt.
- Stir in the butter, milk, and egg, Whisk to combine.
- Fill a muffin tin – of the way full and add a hot dog section into the center of each.
- Bake for 16-18 minutes or until the tops are slightly firm to the touch. Enjoy!
Substituting buttermilk for the nonfat milk alters the chemical reaction with the baking powder, producing a taller rise and a more tender crumb. Successful corn dog muffins depend entirely on how you treat the batter. Overmixing activates the gluten in the flour, turning a light crumb into a tough, rubbery texture.
- Preheat the oven to 375 degrees Fahrenheit to ensure the batter begins setting immediately upon contact with the metal.
- Whisk the dry ingredients thoroughly before adding the wet components to distribute the baking powder evenly.
- Fill each muffin tin three-quarters full to allow proper expansion without spilling over the edges.
- Bake for 16 to 18 minutes until the tops yield slightly to firm pressure.
- Store baked muffins in an airtight container at room temperature for up to two days.
Proper measurement prevents dense results. Measure flour by weight or fluff it with a fork before spooning into the measuring cup.
