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
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