Good Evening Folks. I have to apologize for my lack of posts this summer. I have been super busy, but now that school is starting next week, my house is back on a routine. So... that means regular posts!
This summer has been full of road trips to Manitoulin Island to visit the bf's family and to Thunder Bay to visit my family and attend my cousin Tegin's beautiful wedding! Congrats Tegin and Jeff! Also just been busy with the kids and with work. We did lots of cleaning out junk and decluttering as well.
Part of this routine I speak of consists of my kids helping with dinner at least one night a week each. We are trying to teach some life skills. So tonight we decided to make mini corn dog muffins. The kids try and get my to buy Pogos and such but I do not like processed foods and rarely buy them. So this recipe made them happy.
I made the salad and directed one of my kids as he did the rest. Super easy to make!
I saw this recipe a while back on Pinterest. This is the original recipe Mini Corn Dog Muffins.
Makes 36
1/2 cup melted butter
1 cup sugar
1 cup buttermilk
2 eggs, slightly beaten
1 cup flour
1 cup cornmeal
1/2 tsp baking soda
1/2 tsp salt
12 regular hot dogs (I prefer Schneider's Red Hots) cut into 3 pieces each
Preheat oven to 375 degrees and spray mini muffin tins with oil.
In a large bowl combine; butter, eggs, sugar and buttermilk. Mix together well.
In a separate bowl combine; flour, cornmeal, baking soda and salt. Whisk to combine.
Add dry mix into the wet and stir until just moist and combined well.
Spoon 1 tbsp of batter into each muffin cup. **I use 1 tbsp ice cream scoop**
place hot dog into the center and bake for 10-12 min until corn bread is golden around the edges.
Can be reheated for a few seconds in the microwave.
Serve with Ketchup and mustard! I have to say these did not last and I am sure if there were more they would all have been eaten as well.
