Wednesday, 18 June 2014

Corn Dog Muffins

These look great, a fab party food but would also make a handy snack for picnics or outings.
  • 1/2 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1/4 cup sugar
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 6 beef franks, cut into 1-inch pieces
  • Preheat oven to 200degrees c. Lightly coat a 24-cup mini muffin tin with non-stick spray; set aside.
  • In a large bowl, combine flour, cornmeal, baking soda and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, sugar, butter and egg. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  • Scoop 1 tablespoon batter into each cup and place 1 hot dog piece into the centre. Place into oven and bake for 8-10 minutes, or until golden brown.
  • Remove from oven and cool on a wire rack.
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