Ingredients and Weight:
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk or buttermilk
- 1/4 cup vegetable oil (such as canola oil)
- 1 package hot dog-shaped corn kernels (about 2 cups)
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 20-25 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 400 degrees Fahrenheit.
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. Mix well.
- In a separate bowl, whisk together the egg, milk or buttermilk, and vegetable oil.
- Pour the liquid ingredients into the dry ingredients and mix until just combined.
- Fold in the hot dog-shaped corn kernels.
- Scoop the mixture into muffin cups, filling them about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes before serving.
Nutritional Information: (Per serving, assuming 8 muffins)
- Calories: Approx. 250 calories per muffin
- Fat: 10g
- Carbohydrates: 35g
- Protein: 5g
Dish Characteristics:
- Unique combination of cornmeal and hot dog-shaped corn kernels creates a flavorful and fun dish.
- Great for breakfast or as a snack.
- Suitable for those who enjoy hearty, savory flavors.
User Comments:
- "These muffins were delicious! The combination of cornmeal and hot dog corn was unexpected but worked well together." - John Doe
- "My family loved these muffins. They were easy to make and a great way to use up leftover hot dog corn." - Jane Smith
- "These were a hit at our breakfast gathering. The texture was great and the flavor was fantastic." - David Johnson
Special Precautions and Tips:
- Be sure to use fresh ingredients for best results.
- Adjust baking time according to your oven's temperature and the size of your muffins.
- Store leftover muffins in an airtight container for up to 3 days. Reheat in the microwave or oven before serving.
