Tuesday, May 4, 2010

Corn Dog Muffins

Corn Dog Muffins
Originally uploaded by Pictures by Ann

Found this recipe in Sneaky Fitness: Fun, foolproof ways to slip fitness into your child's everyday life (by Missy Chase Lapine) that is for helping kids eat more healthy food. Instead of deep-fried corn dogs, this recipe is baked.

The crust/muffin is a combination of whole wheat flour, wheat germ, and white flour. It also has a "secret" ingredient - a puree of cooked cauliflower and raw zucchini. You don't even taste the puree - but it's a great way to sneak in some vegetables if kids don't eat them.

Made these corn dog muffins for the 52 Weeks of Baking swap on Swap-Bot. For the swap, you share one recipe that you baked during the week, a picture of it, the reaction to it, and any lessons learned.

(Note: This recipe is not advised for kids under 3, as hot dogs can pose a choking hazard.)

- 1 large egg
- 2 tablespoons sugar - 2 tablespoons butter, melted
- 1/2 cup White Puree (See Make-Ahead Recipe below)
- 6 tablespoons low-fat milk
- 1/2 cup grated low-fat cheddar cheese
- 2 hot dogs, cut in half lengthwise, and chopped into small pieces
- 1/2 cup yellow cornmeal
- 1/2 cup Flour Blend (See Make-Ahead Recipe below)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda

> Preheat oven to 375 degrees and line a muffin tin with paper liners. Spray liners lightly with cooking spray oil.

> In a large mixing bowl, whisk together the eggs and sugar until well combined, then whisk in the melted butter, White Puree, milk, cheese, and hot dog pieces. In another mixing bowl, whisk together the cornmeal, Flour Blend, baking powder, salt, and baking soda. Fold the wet ingredients into the dry and mix until flour is just moistened (don't over-mix or the muffins will be dense).

> Scoop the batter into muffin tins, filling just to the top. Bake for 22 to 24 minutes, until tops are golden brown and a toothpick inserted in the center comes out clean.


Make-Ahead Recipe: White Puree

Makes about 2 cups of puree. Double recipe if you want to store even more, which can be done in the refrigerator for up to 3 days, or freeze 1/4 cup portions in sealed plastic bags or the small plastic containers.

- 2 cups cauliflower, cut into florets
- 2 small to medium zucchini, peeled and rough chopped
- 1 teaspoon fresh lemon juice
- 1-2 tablespoons water, if necessary

> Steam cauliflower in a vegetable steamer over 2 inches of water, using a tightly-covered pot, for about 10 to 12 minutes until very tender. Alternatively, place cauliflower in a microwave-safe bowl , cover with water, and microwave on high for 8 to 10 minutes until very tender.

> While waiting for the cauliflower to finish steaming, start to pulse the raw peeled zucchini with the lemon juice only (no water at this point). Drain the cooked cauliflower. Working in batches if necessary, add it to the pulsed zucchini in the bowl of the food processor with one tablespoon of water. Puree on high until smooth. Stop occasionally and push contents from the top to the bottom. If necessary, use the second tablespoon of water to make a smooth (but not wet) puree.


Sneaky Chef Make-Ahead Recipe: Flour Blend

Makes 3 cups of flour blend

- 1 cup all-purpose, unbleached white flour
- 1 cup whole wheat flour
- 1 cup wheat germ, unsweetened

> Combine the flours and wheat germ in a large bowl.

> This blend can be stored in a sealed, labeled plastic bag or container in the refrigerator for up to 3 months.

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