Food & Recipes

Corn-Dog Muffins

by Elaine Magee

Corn-Dog Muffins

Prep time: 15 minutes
Cook time: 20 to 30 minutes
Serves: 5 servings

Nonstick cooking spray
1/2 cup yellow cornmeal
1/2 cup unbleached all-purpose flour
1 Tbs sugar
1 tsp dry mustard
1 tsp baking powder
1/2 tsp salt
1/2 cup low-fat milk
1 egg
1 Tbs margarine, melted, or
1 Tbs canola oil
4 reduced-fat turkey franks

Mix ingredients, spoon batter into muffin cups, and add hot dogs.

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

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

3. 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.

4. Bake for 20 to 30 minutes, until toothpick inserted into the muffin comes out clean.

per serving (1 muffin): 265 calories, 9 g fat (2.5 g saturated), 928 mg sodium, 21 mg cholesterol. Provides 44 percent of the recommended daily value of thiamin, a B vitamin that helps convert food to energy.