So, I guess it is safe to say I have gottn over the post-holiday funk that I tend to get in every year. I basically have no desire to bake/cook much of anything besides the required foods to maintain the sustinance for my wife and I.
This started in the past week, but this week has really gotten into gear. I think it also helps that the change in daylight, spring time weather, warmer temmperatures, my increased energy that coincides with more running all lead to this. Anywho…. onto the recipe.
I saw this recipe while reviewing some blogs last week, and bought the ingredients earlier this week when at the grocery store to pick up the dry cleaning. The recipe is extremely easy and not bad nutritionally. If you have children who like corn dogs, this is a great replacement for them and is not fatty and fried.
1 cup whole wheat pastry flour
1 cup yellow cornmeal
1/4 cup sugar
2 tsp baking soda
1/2 tsp salt
1/4 cup canola oil
1 cup fat-free milk
1 tbsp honey
6 uncured turkey hotdogs
Preheat oven to 400 F. Spray your muffin tin with non-stick cooking spray, or line with baking liners.
In a large bowl combine flour, cornmeal, sugar, baking soda, and salt. In a separate bowl mix your egg, canola oil, honey, and milk. Add your wet ingredients to your dry ingredients. Mix until all ingredients are combined.
Cut hot dogs into 1-inch pieces.
Spoon batter into the bottom of 12 muffin wells, just enough to cover the bottom. Add hotdogs and spoon remaining batter over the hotdogs to cover. Bake for 12-15 minutes or until golden brown. Yield: 12 corn dog muffins.
Nutrition Information (per muffin): 174 calories; 7.2 g. fat; 28 mg. cholesterol; 504 mg. sodium; 22.4 g. carbohydrate; 1.9 g. fiber; 5.1 g. protein
Recipe adapted from PreventionRD