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)
Share this post : |
Zesty Orange Muffins
1-1/4 | cups | whole wheat flour |
1 | cup | rice bran |
1/3 | cup | sugar |
2 | tbsp | baking powder |
1/2 | tsp | salt |
1/2 | cup | skim milk |
1/2 | cup | orange juice |
1/3 | cup | finely chopped orange |
1/4 | cup | vegetable oil |
2 | ea | egg whites, lightly beaten |
1 | tbsp | grated orange zest |
Preheat oven to 400 degrees. Spray bottoms of 12 muffin cups with vegetable oil, cooking spray/line with paper baking cups. Combine flour, rice bran, sugar, baking powder, and salt in a large bowl. Combine remaining ingredients in a small bowl; add dry ingredients. Stir just until dry ingredients are moistened. Spoon batter into prepared cups. Bake at 400 degrees for 15-17 minutes. Remove from cups and let cool a few minutes.
Share this post : |
Blueberry Muffins
2 | cups | sifted flour |
3 | tsp | baking powder |
1/3 | cup | sugar |
1/2 | tsp | salt |
1 | cup | blueberries |
1 | egg | |
3/4 | cup | milk |
4 | tbsp | cooking oil |
Sift together flour, baking powder, sugar, and salt. Stir in blueberries. Beat the whole egg, add milk then shortening. Pour liquid mixture into dry ingredients and combine quickly. Put mixture in 12-unit greased muffin tin and bake at 425 degrees for 20-25 minutes.