It’s Hallowe’en next, so plan ahead with something other than sweets and chocolate to eat.
It’s nearly Hallowe’en, well a week or so away, so I thought I would jump on the bandwagon and post this brilliant Corndog Muffins recipe.Hallowe’en is such an American phenomenon, so what better food to enjoy than these quintessentially US style treats. My boys/men are now way too old to go Trick or Treating, but we will still have pumpkins and sweets ready for the little ones who come to visit our cul de sac. Our way of celebrating All Hallows’ Eve however, is to eat yummy food and then George will mine-sweep any Haribos which haven’t been enjoyed by the youngsters. So get your napkins ready, these Corndog Muffins are finger food at it’s finest.
I first made these Corndog Muffins for the boys one Hallowe’en about 10 years ago. They loved them, although Clyde couldn’t get his head round the fact they weren’t sweet muffins. We inhaled them, then, as so often happens, I got distracted by another recipe, and promptly forgot about this savoury bake. Until now, that is. This recipe is brilliant; the corn based muffins are packed with flavour. They’re cheesy with a hint of chilli, soft but with a golden crust. All this and a hot dog hidden inside to boot. I found a tin of mini hot dogs randomly in a Co-op in Battersea, but you would always use full size franks and cut them into 4. The muffins have a hint of sweetness too, thanks to some sugar, the amount of which I cut back on from the original recipe care of the lovely a Night Owl Blog, with thanks.
If you want your trick or treaters to eat something other than sweeties on the 31st October, then maybe a batch of Corndog Muffins are the answer. Or, you could always treat yourself, it’s not all about the children you know.
This post will feature on Lucy Loves later this week.
Corndog Muffins Recipe
You will need a bowl and a buttered or lined 12 cup deep muffin tin
- 150g cornmeal or polenta
- 140g plain flour
- 2 tablespoons caster sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 60g butter, melted
- 250ml milk
- 125g cheese, grated
- 1 large pinch dried chilli flakes
- a good grinding black pepper
- 12 mini hot dogs or 4 regular sized ones, cut into quarters
- Ketchup, mustard or Sriracha for dipping
Pre heat your oven to 160 degrees fan assisted and butter or line a 12 large hole muffin tin.
Take a large bowl and measure in your cornmeal, flour, baking powder, sugar and salt. Stir to combine.
Take a jug and add the melted butter. Pour in the milk then beat in the egg. Fold this into the flour/cornmeal mixture until just mixed. Fold in the cheese and chilli flakes and add some ground black pepper. Stir until just combined, don’t over mix the batter.
Spoon heaped tablespoons into each muffin section then poke a mini hot dog/frankfurter quarter into the middle. Bake for 15 to 20 minutes until golden, firm and smelling ridiculously good.
Leave to cool slightly before prising out of the tin and serving warm with the dipping sauce of your choice. Leftovers should be kept in the fridge and reheated in the oven/microwave prior to enjoying. I can imagine these would also freeze well for another day.