Tuesday, June 7, 2011

Monday night's makoever makes a little change for Wednesday night

So I wanted to let you all know that since it was just my little one and I home Monday night for dinner I changed things up we had Wednesday Hungry Girl's Corndog Millionaire Muffins...but I edited the recipe yet again to make it completely dairy free!  And Jenna and I thought these were fun and would make great appetizers, and fun party food, but it will not be on my dinner list again it just wasn't dinner food for us.
 Hungry Girl's Corndog Millionaire Muffins
(with I am too lazy for all that measuring twist!)
These are great and super quick! Mine has a tad more calories in it, but takes much less time since I don't have to measure as much, and time in a commodity for this mommy, wife, student, and nurse's assistant!  This makes 12 muffins.


Jiffy - Corn Muffin Mix (Only Mix), 1 container (1 1/2 cups ea.)

Hebrew National (Kosher) - 97% Fat Free Beef Franks, 1 container (7 frank (49g) ea.)

Corn - Sweet, white, canned, cream style, regular pack, 1 can (303 x 406)

Ener g - Egg Replacer, 3 teaspoon(mixed with 4 tablespoons cold water)

Total: 1547 250 75 3 54
Per Serving: 129 21 6 0 5

    Directions: Preheat oven to 375 degrees.
In a bowl mix together corn bread mix, egg substitute,  and corn.
Cut 2 hot dogs in half, leaving you with 4 cocktail-sized franks. Cut each of the halves into 6 pieces, leaving you with 24 "coins." Set aside. (You'll use these to top the muffins.)
Chop the remaining hot dogs into very small pieces. Add those to the large bowl, and stir until they are integrated into the batter.
Line muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the 12 cups. Top each muffin with 3 of the hot dog "coins."
Bake in the oven for 15 - 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Allow to cool and then enjoy!

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