Skinny Mini Corn Dog Muffins – 2 SmartPoints

Simple Nourished Living

Ready in: 20 minutes
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 18
Very Popular

Ingredients

  • 2 tablespoons melted butter
    Milk, Eggs, Other Dairy
  • 1 small package (6.5 ounces/6 muffin size) cornbread mix (I used Betty Crocker)
    Baking
  • 1 egg (could use 2 egg whites instead)
    Milk, Eggs, Other Dairy
  • 3 fat free hot dogs, each one cut into 6 even pieces (I used Hebrew National)
    Meat
  • 1/3 cup milk (I used almond milk)
    Milk, Eggs, Other Dairy

Steps

  • Heat the oven to 400 degrees. Coat mini muffin tins with nonstick cooking spray.In a small bowl, stir together the muffin mix, milk, melted butter, and egg just until moistened. The batter will be lumpy. Scoop the batter evenly into the muffin cups, filling them about full.Insert a piece of hot dog into the center of each muffin cup.
  • Bake for 8 to 10 minutes. until golden brown
  • Remove from the oven and allow to cool for 5 minutes.
  • Serve warm with your favorite corn dog muffins condiments.

Nutrition

  • Calories: 36.16  cal  (1.81%)
  • Fat: 2.76  g  (4.25%)
  • Saturated Fat: 1.35  g  (8.45%)
  • Carbohydrates: 1.65  g  (0.55%)
  • Sugar: 0.25  g  (0.28%)
  • Cholesterol: 16.27  mg  (5.42%)
  • Sodium: 68.27  mg  (2.97%)
  • Protein: 1.26  g  (2.52%)
  • Selenium: 2.92  µg  (4.18%)
  • Vitamin B2: 0.04  mg  (2.38%)
  • Phosphorus: 16.71  mg  (1.67%)
  • Vitamin B3: 0.29  mg  (1.44%)
  • Vitamin B1: 0.02  mg  (1.42%)
  • Vitamin B12: 0.08  µg  (1.4%)
  • Zinc: 0.2  mg  (1.34%)
  • Folate: 5.15  µg  (1.29%)
  • Iron: 0.22  mg  (1.24%)
  • Vitamin A: 59.46  IU  (1.19%)

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