When my husband introduced me to Hebrew National’s 97% Fat-Free Beef Franks, I rediscovered an appreciation for hot dogs. We now enjoy turkey chili dogs on a fairly regular basis, usually as either a weekend lunch or quick weeknight dinner. I’ve also been on the lookout for recipes using the beef franks, so when I came across the Hungry Girl’s Corndog Millionaire Muffins, I was just curious enough (while also feeling somewhat trepidatious) to try them.
I set out to make this recipe for dinner one evening. Earlier that morning, I had made my Oatmeal Chocolate Chip Muffins using foil muffin tin liners. In an attempt to be economical, I used the paper liners that had been between the foil ones for the corndog muffins. This was an utter failure! The corndog muffins stuck to the paper liners like gum sticks to hair. John and I attempted to scrape as much of the corn muffins from the paper as we could, but a fair amount of each muffin was irreparably lost. I should have used foil liners AND sprayed them with cooking spray. Oops!
Apart from the liner issue, the muffins were surprisingly good and earned 3 stars. They also hold up well leftover. For an interesting twist on an American classic, I would happily recommend these corndog muffins.
Corndog Millionaire Muffins
7 Hebrew National 97% Fat Free Beef Franks (or another brand of nearly fat-free hot dogs with 40-45 calories each)
1 cup canned cream-style corn
2/3 cup all-purpose flour
½ cup yellow cornmeal
½ cup fat-free liquid egg substitute (like Egg Beaters Original)
½ cup fat-free sour cream
2½ TB Splenda No Calorie Sweetener (granulated)
2½ TB granulated sugar
1½ tsp baking powder
¼ tsp salt
1. Preheat oven to 375°F.
2. Combine flour, cornmeal, Splenda, sugar, baking powder, and salt in a large bowl. Mix well and set aside. In a separate small bowl, mix together corn, egg substitute, and sour cream. Stir thoroughly. Add contents of the small bowl to the large one, and stir until completely mixed.
3. Cut 2 hot dogs in half, leaving you with 4 cocktail-sized franks. Cut each of the halves into 6 pieces, leaving you with 24 “coins.” Set aside. (You’ll use these to top the muffins.)
4. Chop the remaining hot dogs into very small pieces. Add those to the large bowl, and stir until they are integrated into the batter.
5. Line 8 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the 8 cups. Top each muffin with 3 of the hot dog “coins.”
6. Bake in the oven for 15 – 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Allow to cool and then enjoy!
Yield: 8 servings (serving size: 1 muffin). Per serving, 4 PointsPlus.