DIY Mini Corn Dog Muffins Recipe | How to Make Corn Dog Muffins | Muffin Tin Recipes | Kids Meal
Looking for a fun, easy kids meal idea? How about mini corn dog muffins? These muffins are perfect for a quick and easy snack or lunch. Plus, they're easy to make and perfect for kids of all ages.
These muffins are simple to make, and they come in handy for snacks or as a mini meal for kids. They're also a great way to use up leftover corn dogs! If you're looking for a fun and easy kids meal, these muffins are perfect!
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Cheesy garlic muffins loaded with Mediterranean flavours - olives, feta, sun dried tomatoes, roasted peppers. 100% amazing - and these stay fresh for DAYS!
Such a great lunchbox filler idea, afternoon tea with friends, snacking, and a great GIFT because they stay fresh!
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Mini Corn Dog Muffins | Perfect For Kids and Toddlers!
If you're in need of a new fun lunchbox idea or a dinner to treat to kiddos to after a long day at school, these mini muffin corn dogs are what you need in your life!
They are easy to whip up, take less than 15 minutes to cook in the oven, and the kids absolutely LOVE THEM! Bonus alert: so do the grown-ups! This is one of our absolute favorite back-to-school recipes!
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You can print out the recipe here:
You can either make a batch at the start of the week and dish them out for lunch or dinner for the next 3-4 days, or you can freeze them! Freezing the corn dog muffins enables you to use them as a make-ahead lunchbox item for up to 2 whole months.
To freeze them, I just allow the corn dogs to cool, then transfer them to a freezer-safe, gallon-sized ziptop bag. Just pull out as many as you need for the next day, place them in the lunchbox container, and allow them to thaw in the refrigerator overnight. The next morning, they're good as new!
Here's what you'll need to make them:
Nonstick cooking spray
1 1/4 cup all-purpose flour
3/4 cup finely ground cornmeal
1/4 cup granulated sugar
1 teaspoon fine sea salt
1 teaspoon baking soda
3/4 cup sour cream
2/3 cup whole milk
2 large eggs slightly beaten
8 tablespoons unsalted butter melted
6 beef hot dogs cut into 4 equal pieces
Directions:
Preheat the oven to 400° and spray 24 cup mini-muffin tin generously with cooking spray.
In a large bowl, whisk together flour, cornmeal, sugar, salt and baking soda. Create a well in the middle of the bowl.
In a small bowl, whisk together sour cream, milk and eggs. Pour wet ingredients into the well and, with a wooden spoon, gently stir until incorporated into dry ingredients. Do not overmix. Stream in butter and stir gently mixed.
Scoop a heaping tablespoon of batter into each muffin cavity, and insert a piece of hot dog directly in the center. Bake for 12 minutes.
Allow to cool on a rack for 5 minutes, and have ready a clean dish towel laid across the counter. After the muffins have cooled slightly and the pan is cool enough to handle, turn muffins over on the towel. Serve alongside yellow mustard or ketchup, and enjoy.
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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
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Corn Dog Mini-Muffins
Redefine the game day staple. bit.ly/corndogminimuffin
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Fluffy Egg Cups | Best Breakfast Egg Muffins Recipe
Is there a better breakfast than a warm, fluffy egg bite? These bacon, cheddar, and green onion egg bites are packed with savory flavor, and the addition of heavy cream makes them extra fluffy and soft. They're perfect for a quick and easy breakfast or snack, and they can be stored in the fridge for 3-4 days or frozen for up to 3 months.
Shop the items in this video:
Get the full recipe:
INGREDIENTS (6 pieces):
For the egg mixture:
6 eggs
¼ cup parmesan cheese, grated
¼ cup heavy cream
Salt and pepper
For the filling:
4 bacon strips, cooked and chopped
Cheddar cheese, shredded
Green onion, chopped
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How to make Cheesy Corn Mini Muffins
What I used:
1 cup self rising cornmeal mix
3/4 cup self rising flour
2 eggs, beaten
1/2 cup vegetable oil
1 cup sour cream
3/4 cup shredded cheddar cheese
Link to Turnip Greens:
Link to Creamed Potatoes: