Irresistible Corndog Muffins with Wood's Maple Sprinkles: A Sweet and Savory Delight!
Albert Wood
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If you're looking for a delicious twist on a classic favorite, these Corndog Muffins with Wood's Maple Sprinkles are a must-try. Combining the savory goodness of corndogs with the sweet, caramel-like flavor of Wood's Vermont Maple Sprinkles, this recipe is perfect for family gatherings, picnics, or anytime you want a fun and tasty treat.
These Corndog Muffins with Wood's Maple Sprinkles are a delightful blend of savory and sweet, making them a hit with both kids and adults. Try this easy recipe today and enjoy the delicious combination of corndog flavor with the rich, sweet touch of Wood's Vermont Maple products.
Irresistible Corndog Muffins with Wood's Maple Sprinkles
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.
Recipe Note
Freezing Instructions: For longer storage, freeze baked cornbread muffins for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave.
This is like having a meal and dessert in one dish. Very, Very Yummy. Kids will love them, and so easy to make.
Store leftovers in an airtight container at room temperature or in the refrigerator for up to 1 week.
