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Writer's pictureShidonna Raven

Cooking Series: Homemade School Snacks, Healthy Corndog Muffins Recipe


August 16, 2023

Photo Source: Unsplash, ☆☆☆☆☆


Homemade School Snacks: Muffins

Healthy Corndog Muffins: Perfect for lunch boxes, snacks, and quick meals for kids, these Healthy Corndog Muffins are easy to stir up and are packed with nutritious ingredients. Use vegetarian hot dogs, turkey dogs, or the salmon dogs I use in the post–any kind works well.

Healthy Corndog Muffins


Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Main Course

Cuisine American

Servings 12 muffins

Equipment

  • standard muffin tin


Ingredients  

  • 1 package (7 oz) Kvaroy Arctic salmon hot dogs or 2 to 3 hot dogs of your choice

  • 1 cup milk (any kind)

  • 2 tsp apple cider vinegar

  • 1 cup cornmeal

  • 1/2 cup all purpose flour

  • 1/2 cup whole wheat flour or additional all purpose or use all gluten-free blend

  • 1 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp fine salt

  • 2 large eggs

  • 1/4 cup oil or melted butter

  • 1 Tbsp honey or maple syrup optional

  • 1/2 cup shredded cheddar cheese optional


Instructions 

  • Preheat the oven to 375 degrees. Line a muffin tin with paper liners or grease well with oil.

  • Cut the hot dogs in half lengthwise then across into 1/4-inch pieces. Measure the cup of milk then stir in the vinegar and set aside for 5 minutes. (You just made buttermilk!)

  • In a medium-size bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.

  • In a large bowl, whisk together the eggs, oil or butter, honey, and the milk-vinegar mixture

  • Dump the dry ingredients into the bowl with the wet ingredients and stir to combine. Stir in the chopped hot dogs and half of the cheese, if using.

  • Scoop a 1/4 cup of batter into each muffin cup. Sprinkle a pinch of the remaining cheese over the top, if using.

  • Bake until the tops of the muffins are golden brown and a toothpick inserted into the center of the muffins comes out clean, about 15 minutes.

  • Enjoy the muffins warm, room temperature, or cold. (My kids like them with ketchup.) Store in an airtight container in the fridge for 3 to 4 days or individually wrap and freeze for up to 2 months.





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