Delicious. I cut up the hot dogs like the original poster said but put it into a regular muffin pan. The ones with more hot dogs tasted better. The recipe made 14 and I had to bake a little while longer. People said they tasted better than Pogos. I will definitely make these again.
I made it with skim milk. Worked fine! I didn’t have the time to use muffin pans so I used a sprayed 8 X 12 ceramic dish instead. Baked it for about 35-40 mins. I wanted a more golden crust on top. Check with toothpick to make sure it’s baked through. I used 5 of the longer hot dogs because that was all I had in the freezer.
I cut them into 1/2 inch slices but they kept falling out of the finished product. Next time, I will cut up into smaller pieces so they incorporate better. This tasted great! Will make again.
These came out ok. I used whole wheat flour instead of white and I chopped the hot dogs into semi-large pieces. I also added a few dashes of cinnamon and about a 1/4 teaspoon of vanilla. I will definately keep this recipe for later, though I think substituting 1/4 cup of white sugar with brown might give them just a tiny bit more added flavor.
This is a clever idea. So simple and easy. Perfect for kids and weekday dinners. It really does taste like a corn dog! This is going to go in rotation.
Made these as written each time and we love them as a kid friendly lunch. I’ve also successfully made these in my regular muffin pan and had the recipe produce 18 of that size. After reading the submitter’s comments I just slice the the hotdogs into discs.
These bad boys were a HIT at our football party. Bite-sized was a great way to go, as they were easy to dip and pop in your mouth. Next time, I’m going to try adding jalapenos! Make them VEGAN: Use 1/4 cup applesauce rather than an egg Use tamarind sugar rather than white sugar Use a veggie dog- I recommend Fieldroast Frankfurters! Nobody was the wiser.
WOW. These are simply awesome! It does make 48 mini muffins, so a lot of those went in the freezer. I have a feeling they will reheat beautifully. These did take longer than 8 minutes to bake, and I reduced the oven temp to 400 after the first 10 minutes or so. I am at a higher altitude, 5000 feet, so that may have something to do with that.
Following another reviewer’s suggestion, I sliced the hot dogs into disks, which worked well. I don’t think the larger pieces recommended in the recipe would work very well. We LOVED these, and I’ll make them often.
Ingredients:
cooking spray
1 (16 ounce) package hot dogs
1 cup all-purpose flour
1 cup yellow corn meal
1/2 cup white sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 egg
1/4 cup vegetable oil.
Directions:
Preheat oven to 425 degrees F (220 degrees C). Spray 2 24-cup mini-muffin pans with cooking spray.
Cut hot dogs into 4 pieces crosswise and cut each piece lengthwise to make 8 pieces per hot dog.
Whisk flour, corn meal, sugar, baking powder, and salt in a bowl; stir in milk, egg, and vegetable oil to make a smooth batter. Stir chopped hot dogs into batter and spoon the mixture into prepared mini muffin cups.
Bake in the preheated oven until the corn muffins are lightly browned and set in the center, about 8 minutes.
source :allrecipes.com
