I've been trying to cut processed food out of my life. Trying, but not always succeeding. These little babies tasted like an awesome corn dog and were perfect with chili.
I made half with the hot dogs and half without. That way I could rationalize having two muffins with dinner. Of course I had to try them both! I'm happy to say that they were delicious with or without the hot dog.
Jalapeno Cheddar Corndog Muffins
Adapted from As Good as Gluten
2 cups yellow cornmeal
1/2 cup water
1 1/2 cups milk
1 tbsp. lemon juice
2 tbsp. melted butter
1 tbsp. sugar
1 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
10 - 12 pickled jalapeno slices, chopped
1 cup shredded cheddar cheese, 4 oz.
4 hotdogs, cut into thirds
Preheat oven to 375. Grease 12 muffin tins with butter or cooking spray. In a large bowl, combine ingredients from cornmeal to baking soda. Stir well until no clumps remain. Fold in jalapeno pieces and cheddar cheese. Pour about 1/4 cup batter into each muffin tin. Place a third of a hot dog into the middle of each muffin tin, then bake for 20 minutes.