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I made these Mini Corn Dog Muffins to celebrate the arrival of fall.
I love everything about fall. The cooler weather. The foods. The holidays. And especially the fall fairs and festivals and fun food associated with them.
What could be more fun than mini corn dog muffins? I got the idea for these mini corn dog muffins one day while reading, Sara Noel’s Frugal Living Column in the Arizona Republic.
She was responding to a woman who had written in to justify buying a corn-dog maker from Amazon as a cost saving measure. (Which goes to show that we humans can rationalize just about anything :-))
Sara had responded suggesting that you can make cornbread muffins in a mini muffin tin and add a cut-up piece of hot dog in each compartment to make mini corn dogs.
And if the kids are really missing them, add a stick after baking. Who knew? A creative, healthy, thrifty alternative to corn dogs.
Baked Mini Corn Dog Muffins! What a great way for those of us who want to indulge our taste buds and fit into our skinny jeans to have it all.
I immediately set my mind on making a batch of these baked mini corn dog muffins as soon as I gathered the ingredients: 97% fat free Hebrew National hotdogs and a small package (6 muffin size/6.5 ounces) of corn muffin mix.
These were easy, delicious and fun to make. Consider them the next time you are trying to rationalize a corn dog 😉
How Many Calories and WW Points in these Mini Corn Dog Muffins?
According to my calculations, each mini muffin has just 83 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
2 SmartPoints (Green plan)
2 SmartPoints (Blue plan)
2 SmartPoints (Purple plan)
2 PointsPlus (Old plan)
If you’ve made these Mini Corn Dog Muffins, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Mini Corn Dog Muffins Recipe
Equipment
Ingredients
- 1 small package (6.5 ounces/6 muffin size) cornbread mix (I used Betty Crocker)
- 1 egg (could use 2 egg whites instead)
- 1/3 cup milk (I used almond milk)
- 2 tablespoons melted butter
- 3 fat free hot dogs, each one cut into 6 even pieces (I used Hebrew National)
Instructions
- Heat the oven to 400F degrees. Coat mini muffin tins with nonstick cooking spray.
- In a small bowl (affiliate link), stir together the muffin mix, milk, melted butter, and egg just until moistened. The batter will be lumpy. Scoop the batter evenly into the muffin cups, filling them about 2/3 full.
- Insert a piece of hot dog into the center of each muffin cup.
- Bake for 8 to 10 minutes. until golden brown
- Remove from the oven and allow to cool for 5 minutes.
- Serve warm with your favorite corn dog muffins condiments.
Notes
(Must be logged into WW on a smartphone or tablet.) 2 SmartPoints (Green plan) 2 SmartPoints (Blue plan) 2 SmartPoints (Purple plan) 2 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would I have to adjust the cooking time if I just want the corn muffins with no hot dog?
Hi Kate, I think they should be done in about the same time. ~Martha
I loved these but mine stuck to the pan ? I sprayed them with non stick spray…suggestions??? I also used almond Milk I wonder if that made a difference? PS…Huge fan Martha!!!
Hi Pam, I can’t really explain why yours stuck. I have used both non fat and almond milk to make these without a sticking problem? Wonder if it is your pans? Mine are pretty heavy duty with good nonstick coating. ~Martha
The taste was great. However we made these tbis morning for my great granddaughter 4 th bday party
Each time someone bit into one they crumbled all over like large dust balls . What went wrong. So embarrassing
Hi Mary Lou, Not sure what went wrong. I’ve never had this problem! Possibly overbaked? Next time maybe add a little more liquid? Hope this helps! ~Martha
Delicious and easy, right? 🙂 Your photo looks perfect!
LOVE THESE…everyone ate them and had no clue they were a lighter version…thanks for a great recipe~!!
Thanks Judy! They really are light, tasty and fun 🙂
I use the all white turkey hot dogs by ball park that have 40 calories. I used egg beaters in place of the egg and added 2 tbsp of unsweetened applesauce in place of the butter. There was no taste of Apple so no worries. Making these changes through the WW recipe builder made them 3 for 5pp.
Hi Tori, Thanks for the suggested changes!
I just made them and they are great! So delicious, and a great idea! Haven’t tried to freeze them yet but we’ll see if there’s and left to be frozen.
Do you know if these are okay to freeze for later use?
I haven’t tried it, but think they should be fine to freeze for later.