Happy Friday everyone! This recipe is an adaptation of a recipe created by the author of Heavenly Homemakers. You can view the original recipe there.
Who doesn't like hot dogs and corn muffins? And combining the two seems like a novel idea! I decided to give it a try. The original recipe called for buttermilk and butter, so being that we try to eat low saturated fat now, I had to adapt it. Here's the adaptation I made:
Fat Free Hot Dogs (or lowfat dog of your choice)
1 cup cornmeal
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons honey
1/4 cup of light olive oil (the light oil has less flavor)
3/4 cup skim milk
2 Tablespoons white vinegar
Combine milk and vinegar and let sit for 5 minutes. Meanwhile, cut hot dogs into thirds. Combine dry ingredients, and then add wet ingredients. Do not overmix.
Be sure to either grease, spray, or use muffin cups so the muffins don't stick. Put one hotdog piece into each muffin hole. Then pour batter over, so its 2/3 full. Bake at 400 degrees for 20 minutes.
To freeze: Put cooled muffins on a cookie sheet and flash freeze. Then transfer to a freezer bag for storage. To cook, simply remove and bake at 400 for 10 minutes or until the center is hot.
I've got to confess though, I was the only one who really liked these! Both of my kids just ate the hot dogs out the middle. My husband and youngest daughter never really liked cornbread to begin with. I do have friends who enjoy them though!