Top Dog Corn Muffins

By awright0511

Ingredients

• 1 large egg
• 2 tablespoons sugar - 2 tablespoons butter, melted
• 1/2 cup White Puree (See Make-Ahead Recipe #4, p. 260)
• 6 tablespoons low-fat milk
• 1/2 cup grated low-fat cheddar cheese
• 2 hot dogs, cut in half lengthwise, and chopped into small pieces
• 1/2 cup yellow cornmeal
• 1/2 cup Flour Blend (See Make-Ahead Recipe #8, p. 265)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda

Preparation

Step 1

> Preheat oven to 375 degrees and line a muffin tin with paper liners. Spray liners lightly with cooking spray oil.

> In a large mixing bowl, whisk together the eggs and sugar until well combined, then whisk in the melted butter, White Puree, milk, cheese, and hot dog pieces. In another mixing bowl, whisk together the cornmeal, Flour Blend, baking powder, salt, and baking soda. Fold the wet ingredients into the dry and mix until flour is just moistened (don't over-mix or the muffins will be dense).

> Scoop the batter into muffin tins, filling just to the top. Bake for 22 to 24 minutes, until tops are golden brown and a toothpick inserted in the center comes out clean.