Corndog Muffins


Before you laugh and say “too gross for me”, make them with soy hot dogs and low fat sour cream. Your kids will love them and make them all by themselves.

2/3 cup flour
½ cup yellow cornmeal
2-½ tablespoons Splenda or ¼ cup sugar
2-½ tablespoons sugar
1-½ teaspoons baking powder
¼ teaspoon salt
1 cup cream-style corn
½ cup fat-free liquid eggbeaters or 2 eggs
½ cup tofutti sour cream or sour cream
7 hot dogs or soy dogs

Preheat oven to 35 degrees.
Combine flour, cornmeal, splenda, sugar, baking powder, and salt in a large bowl. Mix well and set aside. In a separate small bowl, mix corn, egg substitute and tofutti sour cream. Stir thoroughly. Add contents of the small bowl to the large one and stir until completely mixed.

Cut two hot dogs into coin size slices to top the muffins, set aside. Cut the remaining hot dogs into small pieces. Add these to the large bowl and stir until they are combined into the batter.

Line 8 cups of a 12 cup muffin pan with baking cups and spray with non-stick cooking spray. Evenly distribute batter among the 8 cups. Top each muffin with 3 of the hot dog slices.

Bake in the oven for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.

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