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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 24 |
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I love corn dogs, but don't like the deep frying. This is an easy fake out for the traditional corn dog with a lot less fat and calories. NOTE: In my orginal recipe - I said this made 12 - it does make 12 (servings that is) - BUT it makes 24 muffins. Each serving is 2 Muffins!! Ingredients:
nonstick cooking spray |
1 1/4 cups yellow cornmeal |
1 1/4 cups unbleached all-purpose flour |
2 tablespoons granulated sugar |
1 teaspoon dry mustard |
2 teaspoons baking powder |
1 teaspoon salt |
2 1/2 cups low-fat milk |
3 eggs |
2 tablespoons oil |
8 fat free hot dogs |
Directions:
1. Preheat oven to 375 degrees F. Spray 24 muffin cups generously with cooking spray, or use muffin liners.
2. Combine cornmeal, flour, sugar, dry mustard, baking powder, and salt in a medium-size bowl. Add milk, egg, and oil. 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 a wooden pick inserted into the muffin comes out clean.
5. Serve with mustard, ketchup and relish.
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