Mini Corn Dog Muffins

These satisfying and slightly sweet morsels are sure to conjure up images of a summertime county fair.  But with a sneaky serving of squash and apples, they’re lighter and more nutritious.

1 cup all purpose flour
1 cup cornmeal
1 tablespoon baking powder
1/4 teaspoon salt
2 eggs
3/4 cup milk
1/3 cup unsweetened apple sauce
½ cup shredded yellow summer squash
1/4 cup sugar
1 package mini hot dogs


  1. Preheat oven to 400.
  2. Cut about ½ inch off each mini hot dog, so there is a flat side to make them stand up in the muffin batter.
  3. In a large mixing bowl stir together flour, cornmeal, salt, and baking powder.
  4. In a separate bowl whisk together eggs, milk, oil, squash, and sugar.
  5. Gently mix together wet and dry ingredients, stirring only to coat. Be careful not to over mix.
  6. Prepare your muffin tin by spraying liberally with cooking spray.
  7. Fill each muffin cup 3/4 full.
  8. Insert 1 hot dog piece into each muffin.  Try to stand them upright.
  9. Bake 12-15 minutes.


If you have extra corn bread batter, you can mix it with the cute-off hot dog ends and bake them in a regular sized muffin tin.  Yum!

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