Saturday, March 1, 2014

Healthier Corn Dog Mini Muffins


One of the hardest parts of maintaining a real food lifestyle is the pressure I sometimes feel from my kids to let them eat the same things that their friends are eating. For the most part, they know what is good for their bodies, and why…and often refuse junk food for healthy choices. But every so often they ask me for something I find cringe-worthy.

The other day it was corndogs.

Nasty, processed, full of unsavory crap…corndogs.

As a compromise, I came up with these…

corndog mini muffins 11

My kids love anything that is in ‘mini’ form, plus they are perfect for small (or big) hands to pick up and dip.

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I know some of you are saying, “But they are still processed.”


I used organic grass fed hotdogs, by Applegate. They are minimally processed, made from humanely raised grassfed beef, and contain no preservatives or fillers (if you don’t know what a hotdog filler is…Google it…but make sure you aren’t eating anything at the time). Much better than the alternative. Plus…this is a special treat!

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4 organic, all beef hotdogs (Applegate are the best!)

1 cup organic non GMO cornmeal

1 cup unbleached organic all purpose flour

1/2 teaspoon sea salt

2 teaspoons aluminum free baking powder (Rumford is my favorite)

1/2 teaspoon baking soda

1 cup full fat organic grassfed buttermilk (or 1 teaspoon raw apple cider vinegar, with enough grassfed whole milk to make 1 cup…let stand for 10 minutes)

1/4 cup pastured organic butter, melted

2 pastured non GMO eggs (preferably local)

2 tablespoons local honey

Preheat oven to 375 degrees.

Cut each hotdog into 6 equal pieces, so you have a total of 24 hotdog bites, and set aside.

In a medium bowl, mix together corn meal, flour, baking powder, baking soda, and salt.

In a smaller bowl (or measuring glass), beat the eggs, milk, honey and butter together.

Add the wet ingredients to the bowl of dry mixture.

With a spatula, carefully mix until all of the ingredients are just combined. A few lumps may remain.

Grease a 24 cup mini muffin pan with butter or coconut oil. You may want to flour as well…these are sticky buggers.

Add a rounded tablespoon of corn muffin batter to each muffin cup.

Place 1 hotdog piece in the center of each muffin.

Bake for 12-14 minutes, until slightly golden.

Serve immediately with spicy mustard and/or organic ketchup!

Your kids will love you for making these. Mine were so excited to get a “special” supper! They didn’t even mind that I served them with a generous side of raw veggies and hummus Winking smile  I t

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Tomorrow I will be back with a new hummus recipe!


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