Irresistible Corndog Muffins with Wood's Maple Sprinkles: A Sweet and Savory Delight!
Albert Wood
Irresistible Corndog Muffins with Wood's Maple Sprinkles
Al Wood
12
15 minutes
22 minutes
Ingredients
- 1 cup yellow cornmeal
- 1 cup (125g) King Arthur all-purpose flour (spooned & leveled)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup shortening
- ¼ cup (50g) Wood's Vermont Maple Sprinkles
- 1 large egg at room temperature
- 1 ⅓ cup milk
- Pptional add-ins: 4 sliced and quartered beef hot dogs or 1 sliced and quartered Lumber Jack smoked sausage.
- Optional glaze: Wood's Vermont Maple Cream
Directions
- Preheat oven to 400 °F (218°C). Grease 12-count muffin pan or spray with nonstick spray. This recipe makes about 14 muffins, so there will be a second batch. Set pan aside. I used a larger size 6-count muffin pan to accommodate the extra batter.
- Whisk the cornmeal, flour, baking powder, maple sprinkles and salt together in a large bowl. Whisk in the shortening, egg and milk until completely smooth. Stir in the optional add-ins, such as [hot dogs or smoked sausage], for a savory twist. Avoid over-mixing.
Spoon batter into muffin pan, filling almost all the way to the top. Bake for 17-20 minutes. Use a toothpick to test. If it comes out clean, the muffins are done.
- Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before enjoying them. I drizzled Wood's Vermont Maple Cream over the top of the muffins.