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Feeding the kids: Corn dog mini muffins
In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose a fun spin on a classic corn dog. I found the recipe in "The Recipe Girl Cookbook," by Lori Lange (Houghton Mifflin Harcourt; $24.99).
Corn Dog Mini Muffins
(Makes 24 mini muffins)
— 1 cup cornmeal
— 1⁄2 cup all-purpose flour
— 2 tablespoons packed light brown sugar
— 1 tablespoon baking powder
— 1 teaspoon salt
— 1⁄2 teaspoon baking soda
— 1 cup buttermilk
— 1⁄2 cup milk
— 2 tablespoons unsalted butter, melted
— 1 large egg
— 1 cup shredded extra-sharp Cheddar cheese
— 5 hot dogs, diced
— Ketchup, mustard, sour cream, and/or honey mustard for dipping, optional
1. Preheat the oven to 400°F. Grease a 24-cup mini muffin pan generously with shortening or nonstick spray.
2. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt and baking soda.
3. In a large bowl, combine buttermilk, milk, butter and egg. Stir in the dry ingredients and cheese just until combined. Spoon a generous tablespoonful of batter into each muffin tin. Add a few pieces of hot dog to each muffin cup.
4. Bake for 10 to 12 minutes, or until golden brown. Let the muffins cool for 10 to 15 minutes in the pan before removing. Serve warm with desired dipping sauces.
Tip: For easy removal from the pan, slide a sharp knife between the outsides of the muffins and the pan, working the knife around the pan, then tip the pan upside down onto a large cutting board and urge the muffins out of the pan using the knife to tap the bottoms of the muffin tins. They should slide right out.
Reprinted with permission from the publisher, Houghton Mifflin Harcourt, from "The Recipe Girl Cookbook" by Lori Lange. Copyright 2013.