Name: Real Food Mini Corn Dog Muffins
Yield: 48 mini muffins OR 24 mini muffins + 6 regular muffins
Ingredients: 1/2 cup melted butter, pastured butter is best; 1/2 cup organic cane sugar; 2 eggs, pastured eggs are best; 1 cup milk ( here are some notes about finding the best milk ); 1/2 teaspoon baking soda; 1 cup organic cornmeal; 1 cup organic all-purpose flour, I like this einkorn flour; 3/4 teaspoon sea salt; 8 hotdogs, I only buy this kind; 2 jalapeños, chopped very small; 4 green onions, chopped very small; 1/2 regular onion, chopped very small; Roasted red peppers, again, chopped very small

These real food mini corn dog muffins are a nice after school snack if your kids go to school (with a little better ingredients than some recipes I saw online), but if yours are homeschooled like ours, just have them whip these up for an afternoon break. Call it recess, call it “home ec”, call it science, or maybe just call it lunch! (Have you made an effort to teach your kids to cook yet? Try my friend Katie's FUN course for that — check it out here. Or check out the 10 snacks kids can make here.)

Real Food Mini Corn Dog Muffins

Author Kelly the Kitchen Kop

Yield 48 mini muffins OR 24 mini muffins + 6 regular muffins

Ingredients

1/2 cup melted butter, pastured butter is best
1/2 cup organic cane sugar
2 eggs, pastured eggs are best
1 cup milk (here are some notes about finding the best milk)
1/2 teaspoon baking soda
1 cup organic cornmeal
1 cup organic all-purpose flour, I like this einkorn flour
3/4 teaspoon sea salt
8 hotdogs, I only buy this kind

Extra add-ins -- I haven't tried them but my friend Nancy suggested it and I thought they sounded good, especially if you're serving them as an adult appetizer:

2 jalapeños, chopped very small
4 green onions, chopped very small
1/2 regular onion, chopped very small
Roasted red peppers, again, chopped very small

Instructions

*Note: see the pictures below the recipe. 🙂

Boil hot dogs until hot, cool.

Preheat oven to 375*. Butter your muffin pans or use paper muffin cup liners. Mix dry ingredients separate from wet ingredients, then combine until mixed.

Add in your choice of optional add-ins, but my kids just like them plain. 🙂

Use this size ball scooper if you have it (much easier), or just drop 1 Tablespoon of batter into each mini-muffin cup. Use 3 Tablespoons of batter in the regular muffin cups if you're using those.

Cut hotdogs into 1" pieces, put one into each mini muffin cup or 2 pieces into the regular muffin cups. If you have extra, you can put extra pieces into some.

Bake 8-12 minutes or until golden. Cool before serving or they won't come out nicely.

Kids like to dip these into (organic) ketchup, of course, but we like to dip them into mustard.

Enjoy!

(Adapted from this gluten free recipe.)

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