I haven’t made these muffins in a long time. I don’t really know why. Maybe because my kids are grown up now? But when they were younger, I made these muffins a lot. The kids really loved them. They’re great for breakfast, brunch, or an after school snack. They’re also great packed for dessert in a school lunchbox. I love them warm with an ice cold glass of milk. Mmmmm………
1½ cups self-rising flour
1 cup quick cooking oats
¾ cup sugar
½ cup butter, melted
1 tsp. vanilla
1 cup milk
¼ cup sugar
½ tsp. cinnamon
extra melted butter for topping
Mix flour, oats, and ¾ cup sugar together.
In another bowl, mix egg, butter, vanilla, and milk together.
Add wet mixture to dry mixture and stir until just combined.
Fill 12 muffin cups 2/3 full.
Bake at 400ºF for 12 minutes or until light golden brown.
While muffins are baking, mix ¼ cup sugar and cinnamon together for topping.
When muffins are done, brush tops with a little melted butter and sprinkle with cinnamon-sugar topping mixture.
Summer is State Fair time in California. The State Fair makes me think of corn dogs. I love corn dogs. Corn dogs bring back warm, fuzzy memories of state fairs and carnivals past. There’s nothing like wandering around the fair taking in all the sights and smells with a corndog-on-a-stick smothered in mustard clutched in your hand.
I saw a recipe for mini corn dog muffins on the Kraft website and thought they looked like fun so I decided to try it. They turned out so good! The Kraft recipe has you poke a little cube of cheese into the muffin next to the hotdog. That actually sounds yummy to me too! I’m going to have to try that next time! I remember eating cheese dogs when I was a kid. A cheese dog was basically a hotdog-on-a-stick but with a log of gooey, melty cheese in place of the hotdog. They were oh-so-good!
If you can’t make it to the State Fair, give these tasty little muffins a try. They’re baked so they’re a healthier alternative to a deep-fried corn dog, but they’re every bit as nostalgic and addictive!
MINI CORN DOG MUFFINS
1 pkg. (15 oz.) cornbread muffin mix (I used Krusteaz)
6 beef hotdogs, each cut into 4 pieces (about 1-inch)
Preheat oven to 400ºF and grease 24 mini muffin cups.
Prepare cornbread muffin mix according to package directions.
Fill muffin cups half full with cornbread batter.
Push a piece of hotdog down center of batter in each cup.
Bake 10 minutes or until light golden brown.
Allow to cool for 5 minutes, then remove from muffin pan.
My Old Goat made his special Chili con Carne for dinner tonight. He doesn’t really cook but he does have a small repertoire of dishes that he makes when I’m not around and kitchen duty falls on his shoulders. He makes a mean grilled cheese sandwich, his Chili con Carne is really yummy, and he’s especially proud of his burgers. He keeps tweaking his burger recipe trying “to perfect it” as he says, which is really funny to me because I think it’s already perfect as it is.
Anyway, I was actually home this evening but Old Goat suddenly got a hankering to make Chili so I told him to go ahead and knock himself out. I could always use a break from fixing dinner. Not that I got a break. Instead I ended up making some Bacon Cheddar Cornbread Muffins to serve with his chili. These muffins are a great accompaniment to chilis, barbecues, even soups. They’re really easy to make because you start with a boxed cornbread mix. Give them a try at your next chili cook-off. I promise you’ll love ’em!
BACON CHEDDAR CORNBREAD MUFFINS
(Makes 16-18 muffins)
1 (15-oz.) box Krusteaz honey cornbread mix
2/3 cup milk
1/3 cup vegetable oil or melted butter
1 can whole kernel corn, drained
3/4 cup cooked, crumbled bacon
1/2 cup shredded cheddar cheese
1/4 cup chopped green onion
Preheat oven to 400ºF. Grease muffin pan with non-stick cooking spray.
In a medium bowl, stir together milk, oil, egg and full box cornbread mix until moistened.
Stir in corn, bacon, cheese and green onion.
Spoon batter into prepared muffin cups, filling 2/3 full.