Back-To-School Freezer Cooking: Mini Corn Dog Muffins

I'll admit that this isn't the healthiest lunch that you could send to school, but I'm pretty sure it will be one of the most popular!  What I love about this recipe from Iowa Girl Eats (besides the fact that they are amazingly delicious!) is that they aren't made from a box mix.

That means I can mix a little wheat flour into the batter to make make them just a little bit healthier and make me feel just a little bit better about putting these in my son's lunchbox. Here's my slightly adapted version of Mini Corn Dog Muffins:

Mini Corn Dog Muffins

Makes: approx. 48 mini muffins

1/4 cup butter
1/4 cup applesauce
1/2 cup sugar
2 eggs
1 cup milk
1 cup cornmeal
1 cup white whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
1 pkg. (8 ct.) hot dogs, cut into 1/2" pieces

1.  Mix first three ingredients in a bowl.  Whisk in eggs and milk.

2.  In a medium bowl, combine dry ingredients and mix well.  Add 1/2 dry ingredients into wet ingredients and mix well.  Stir in the rest of the dry ingredients.

3.  Spray a mini muffin pan with non-stick cooking spray and add 1 tablespoon of batter to mini muffin cups.  (I love this scoop - it works perfectly.)  Lightly press a hot dog piece into the center of each muffin cup.

4.  Bake at 375 degrees for 8-12 minutes or until golden brown.

To freeze, put muffins in a single layer on a baking sheet and flash freeze for 15-20 minutes.  Store frozen muffins in a freezer bag or container.  Put frozen muffins directly into lunchboxes.

Other posts in this series:
Back-To-School Freezer Cooking: Pancake Sandwiches
Back-To-School Freezer Cooking: Mini Muffins
Back-To-School Freezer Cooking: No-Bake Energy Bites