Corndog Muffins

Since we stopped eating pork nearly 10 years ago there have been several food items that we just don’t eat anymore. One of them being the corn dog. Now, I won’t lie and say I’ve particularly missed this food, though it was a favorite at carnivals (sooo greasy and delicious!) However, now that nitrate-free, all-natural hotdogs made of beef and turkey are more readily available, I don’t see why we can’t indulge in a corn dog or two. And since I’ve been working on some great lunchbox ideas for the boys, this muffin version seemed pretty perfect.

*I made these ahead of time and stored in an airtight container in the refrigerator. The next day  packed them into lunch containers with a side of ketchup. No reheating necessary and by the time lunch came around the muffins were warmed up a little and a bit softer.

corndog muffins

Corndog Muffins

1 1/3 cup cornmeal

1/4 cup sugar

1 T baking powder

1/2 tsp salt

1 cup flour (I used my 1/2 & 1/2 mix)

2 eggs

1 1/4 cup milk

1/3 cup butter, melted

3 hotdogs, sliced thin

1. Preheat oven to 425*

2. In medium bowl combine cornmeal, sugar, baking powder, salt, and flour.

3. In another bowl whisk together milk, eggs, and butter.

4. Stir milk mixture into cornmeal mixture just until moistened.

5. Stir in hotdog slices.

6. Spoon corn dog mixture into muffin tins (foil liners work best) 2/3 full.

7. Bake for 10 minutes or until golden brown.

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Bacon & Gorgonzola Cornbread Sliders with Chipotle-Adobo Mayo

I have this thing for sliders.  I don’t really know why a mini-burger is so much tastier than a regular-sized one, but they are definitely more fun. I’ve done a few other sliders (check out my Bourbon BBQ Sliders with Garlic Aioli and these great little General Tso’s Chicken Sliders with Cole Slaw), and these are definitely joining the other recipes on my remake list.

The corn muffins are great on their own, which is what the original recipe is for, but then I thought making it into a slider would be cool.  And it was 🙂  Just mix together a little mayo and seasonings for a yummy aioli and you’ve got yourself something pretty awesome.

gorgonzola slider

Bacon & Gorgonzola Cornbread Sliders

11 oz. cornmeal

1/4 cup sugar

1/2 cup pastry flour*

1 1/2 cup milk

1/4 cup mayo

1 large egg

3 T chopped chives

8 turkey bacon slices, cooked crisp and crumbled

1/2 cup gorgonzola cheese crumbles

1 lb. ground meat (I used turkey)

1 pkg. onion soup mix

sliced cheddar cheese

1. Preheat oven to 400*.  Grease muffin tins or line with foil cupcake liners.

2. Make the muffins, or “buns”, by combining the cornmeal, sugar, flour (*if you don’t have pastry flour you can remove 1/2 tsp from the regular flour and replace it with 1/2 tsp cornstarch- sift well), milk, mayo (sour cream works, too), and egg in a large bowl until well blended. Stir in the chives, bacon, and cheese.

3. Fill muffin cups 2/3 full and bake until golden brown, about 10 to 12 minutes.

4. Make the sliders by combining the meat with the onion soup  mix. Form into patties, about 2 oz. each, and grill or cook in pan (I use my counter-top Foreman grill).

5. When muffins are done and slightly cooled, cut lengthwise through the middle to create a bun with a top and a bottom half.

Chipotle-Adobo Mayo

1/2 cup mayo

1/2 tsp chipotle seasoning

1/2 tsp Adobo seasoning

6. Combine these ingredients well and refrigerate until ready to use.

7. When assembling the sliders place a small square of cheddar cheese on  the bottom portion of the muffin or on the meat patty, add a dollop of the aioli, place over it all the top portion of the muffin, and enjoy!

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Chocolate Chip Blueberry Muffins

This is a great basic muffin recipe that you can use as a base to add your own favorite ingredients to. This time I made blueberry muffins with chocolate chips, but truly you can make just about any kind of muffin you desire. This recipe makes 6 large muffins, or 10 regular-sized ones.

choc chip blue muffin

Basic Muffin Recipe with Chocolate Chips & Blueberries

2 cups minus 2 T sifted all-purpouse flour*

1 T baking powder

1/2 tsp salt

5 T sugar (plus more for tops of muffins)

1 egg

1 cup milk

4 T butter, melted

1/2 cup frozen blueberries

1/3 cup chocolate chips

1. Heat oven to 400*.

2. In a large bowl, sift together flour  (*I used my 1/2 unbleached and 1/2 whole wheat flour mixture) baking powder, salt, and sugar.

3. In another bowl beat together the milk, egg, and butter. (It’s best if the milk isn’t too cold or it will solidify the butter.)

4. Pour the liquid mixture into the flour mixture, and mix just until moistened. Do not over mix- the batter will be lumpy.

5. Fold in the blueberries and chocolate chips just until combined.

6. Fill greased muffin tins (or use paper/foil liners for smaller muffins). Sprinkle additional sugar on top of each muffin.

7. Bake for 25 minutes (a few minutes less for smaller muffins) or until the muffins are golden brown.

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