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8
September
Corndog Muffins
Corndog Muffins
Serves | 12 |
Ingredients
- 110g Unsalted Butter
- 225g Cornmeal
- 375g Plain Flour
- 110g Caster Sugar
- 4 teaspoons Baking Powder
- 1 teaspoon Salt
- 2 Large Free-range Eggs
- 480ml Whole Milk (or Buttermilk)
- 3 Thick Hot Dogs (cut into 1" pieces)
Directions
1. | Melt the butter and put to one side to cool |
2. | pre-heated oven 200°C/400°F/Gas 6 |
3. | Mix together the flour, cornmeal, salt and baking powder and sugar in a large bowl |
4. | In a separate bowl, mix together the milk, eggs and cooled butter |
5. | Pour the wet ingredients over the dry ingredients, and stir until just mixed. Do not over mix as this will make it tough |
6. | Grease a 12 hole muffin pan, and spoon a heaped tablespoon into each hole |
7. | Push a piece of hotdog into the centre of each well, not quite down to the bottom |
8. | Spoon the remaining mixture on the top of each hotdog |
9. | Bake in the oven for 20 minutes until lightly golden and springy to the touch |
10. | Lift from the muffin pan, and place on a cooling rack to cool completely |