Instructions

Corn Dog Muffins

You can wrap and freeze these muffins individually. Pop one in the lunch box in the morning, and it’ll be defrosted by lunchtime.

Nonstick cooking spray
1/2 cup yellow cornmeal
1/2 cup unbleached all-purpose flour
1 tablespoon granulated sugar
1 teaspoon dry mustard
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup low-fat milk
1 egg
1 tablespoon margarine, melted, or 1 tablespoon vegetable oil
4 reduced-fat turkey franks or regular hot dogs

Preheat oven to 375 degrees F. Spray five muffin cups generously with cooking spray, or use muffin liners. Fill any empty cups with water.

Combine cornmeal, flour, sugar, dry mustard, baking powder, and salt in a medium-size bowl. Add milk, egg, and margarine. Mix until smooth.

Cut hot dogs into 1-inch lengths. Spoon about 1/4 cup of batter into each prepared muffin cup. Place 3 hot dog pieces in each muffin cup.

Bake for 20 to 30 minutes, until a wooden pick inserted into the muffin comes out clean.