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REC: Corn Dog Muffins and Pizza Muffins


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Posted to Thread #1759 at 3:23 pm on May 11, 2006

* Exported from MasterCook *

Corn Dog Muffins

Recipe By : Lurker extraordinaire
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages corn bread/muffin mix -- (8 1/2 ounces each)
2 tablespoons brown sugar
2 eggs
1 cup milk
1 can whole kernal corn -- (11 ounces) drained
5 hot dogs -- chopped

In a bowl, combine corn bread mix and brown sugar. Combine eggs and milk; stir into dry
ingredients until moistened. Stir in corn and hot dogs (batter will be thin). Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 for 14-18 minutes or until golden brown. Serve immediately or refrigerate. YIELD: 1 1/2 dozen.

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* Exported from MasterCook *

Corn Dog Muffins2

Recipe By : Lynita Arteberry of Plankinton, South Dakota
Serving Size : 18 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 8 1/2 ounce corn bread/muffin mix
2 tablespoons brown sugar
2 eggs
1 cup milk
1 11 ounce can whole kernel corn -- drained
5 hot dogs -- chopped

In a bowl, combine corn bread mix and brown sugar. Combine eggs and milk; stir into dry ingredients until moistened. Stir in corn and hot dogs (batter will be thin). Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 14-18 minutes or until golden brown. Serve immediately or refrigerate.

Yield: 1-1/2 dozen.

Source:
"Quick Cooking, November/December 2000"
Copyright:
"©2000 Reiman Publications"



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NOTES : "Our- three boys were always asking for corn dogs, so I came up with this fast way to deliver the same flavor," explains Lvnita Arteberry of Plankinton, South Dakota. These sweet corn bread muffins, chock-full of hot dog chunks arid corn kernels, taste just like the real thing.

* Exported from MasterCook *

Pizza Muffins

Recipe By : e. in SF
Serving Size : 12 Preparation Time :0:00
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup chopped pepperoni
1/2 cup chopped ham
1 medium onion -- diced
1 cup grated mozzarella
1/2 cup pizza sauce
1 tbsp. minced fresh garlic
1 tsp. dry crumbled oregano
1/2 tsp. dry crumbled basil
1/2 tsp. dry crumbled chilies
2 eggs
1/2 cup 1% milk
1/4 cup Canola oil
2 cups all purpose flour
1 tbsp. baking powder

Preheat oven to 375 F. In a large bowl, combine pepperoni, ham, onion, cheese, pizza sauce, garlic, oregano, basil and chilies. In another bowl, beat eggs, blend in milk and Canola oil; mix into pizza mixture. Combine flour and baking powder and mix into pizza mixture until well blended. Spoon into non-stick muffin tins. Bake 20 to 25 minutes or until lightly browned. Serve warm or cold.
Store in the refrigerator or freezer. Makes 12 muffins

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* Exported from MasterCook *

PIZZA MUFFINS2

Recipe By : 1985 Bon Appetit/shaule
Serving Size : 12 Preparation Time :0:00
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all purpose flour
1/4 cup grated Parmesan cheese
1 T sugar
2 t baking powder
1/2 t baking soda
1/4 t cayenne pepper
1/4 cup chopped pimiento-stuffed green olives
1/4 cup minced oil-packed sun-dried tomatoes -- drained
1 1/4 t fennel seed
1 medium garlic clove
1/4 t dried oregano -- crumbled
2 eggs -- room temp
1/2 cup olive oil
1/3 cup milk
1/3 cup sour cream

Preheat oven to 400F. Generously grease 2-1/2-inch muffin cups or line with paper baking cups. Mix first 6 ingredients in large bowl. Stir in olives and tomatoes. Crush fennel in mortar with pestle. Add garlic and oregano and crush to paste. Transfer to medium bowl. Whisk in eggs, then oil, milk and sour cream. Make a well in center of dry ingredients. Add milk mixutre to well; stir into dry ingredients until just blended (batter will be lumpy). Spoon batter into prepared cups, filling each 3/4 full. Bake until muffins are golden brown, 20-25 mins. Cool 5 mins. Serve warm with butter and mild mozzarella or provolone.

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Sometimes you just need to look reality in the eye, and deny it. �Garrison Keillor


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