Ingredients for Corn Dog Cupcakes
- Yellow Cornmeal
- All Purpose Flour
- 1/4 cup sugar
- Dry Mustard
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1% Low Fat Milk
- Fat Free Egg Substitute
- Lowfat Margarine
- Reduced Fat Hot Dogs
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Corn Dog Cupcakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Corn Dog Cupcakes
- Preheat oven to 375°F (190°C).
- In a medium bowl, whisk together 1 cup cornmeal, 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 cup sugar.
- Add 1 cup milk, 1 egg substitute (or 1 egg), and 1/4 cup melted margarine to the dry ingredients. Whisk until smooth.
- Generously spray 6 muffin cups with cooking spray.
- Cut 6 hot dogs into 1-inch pieces.
- Spoon about 1/4 cup of batter into each prepared muffin cup.
- Stick about three hot dog pieces into each muffin cup.
- Bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
16g
Fat
1g
Carbs
7g
