Recipes on a Budget

"Affordable Recipes for All"

Mini Southwestern Corn Pup Muffins with Fiesta Dipping Sauce

 

3/4 cup yellow cornmeal
1 cup all-purpose flour
1/3 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1 cup milk
1 ea egg, beaten
2 tbsp canola oil
1/3 cup shredded Monterey Jack cheese
4 ea hotdogs, cut into 1-inch pieces
     
FIESTA DIPPING SAUCE:    
     
1/2 cup sour cream
1/2 cup mayonnaise
1-1/2 tbsp taco seasoning mix form a 1.25-oz package

 

Preheat the oven to 400° F.  coat two 12-cup mini-muffin tins with non-stick cooking spray.

Stir together cornmeal, flour, sugar, baking powder, salt, chili powder, cumin and garlic powder.  Make a well in the center and pour in the milk, egg and oil.  Stir until just blended, then fold in the cheese.

Drop a small spoonful of batter into the bottom of each muffin cup.  Place a piece of hot dog on top.  fill cups with enough additional batter to cover the hot dog pieces.

Bake for 10 to 12 minutes, or until muffins are lightly browned and spring back when gently pressed.  cool slightly before removing from the muffin pans.

Serve warm with the Fiesta Dipping Sauce.

To make the Fiesta Dipping Sauce: 

Whisk together the sour cream, mayonnaise and taco seasoning mix until smooth.  Serve immediately.

(serves 12)

 

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09/30/2010 - Posted by | Muffins

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