Mini corn dog muffins with Creole mustard sauce

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 24

Nutritional value per serving:

Calories 99, total fat 7 G., saturated fats 2 G., proteins 2 G., carbohydrates 8 G., fiber 0 G., cholesterol 18 mg, sodium 164 mg, sugar 3 G.

This appetizer is packed with the flavors of a classic corn dog, but made in mini muffin form: pieces of beef sausage are baked in a sweet corn batter. Serve the muffins warm as an appetizer with Creole mustard sauce for dipping.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Muffins

Cooking spray
0.5 cups of sour milk or kefir
4 tbsp butter, melt and let cool
1/4 cup sugar
1 large egg
0.5 cups yellow corn flour
0.5 cups premium flour
1/4 teaspoon of baking soda
0.5 tsp coarse salt
4 beef sausages, cut into 2.5cm thick pieces.
Special equipment: 24-cup mini-muffin pan

Creole mustard sauce

0.5 cup Creole or grain mustard
1/4 cup mayonnaise
1 teaspoon of honey
1 teaspoon hot sauce
0.5 tsp white wine vinegar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: corn flour, eggs, sour milk, kefir, sausages, hot sauce

Cooking the dish according to the recipe:

Preheat oven to 350°F (190°C) and spray a mini muffin tin with cooking spray.
Muffins:

In a medium bowl, combine the buttermilk, melted butter, sugar, and egg. In another medium bowl, combine the cornmeal, baking powder, baking soda, and salt. Add the liquid mixture to the flour mixture and knead until smooth. Do not overmix.

Fill each muffin cup halfway with batter. Gently place a piece of sausage into the batter, pressing firmly but being careful not to push it all the way to the bottom. Bake until the edges begin to brown and the muffins are set, about 10 minutes.
Creole mustard sauce:

Meanwhile, combine the mustard, mayonnaise, honey, hot sauce, and vinegar in a small bowl. Serve the mini muffins warm with the mustard sauce.

Author of the recipe - Kardea Brown is an American chef, caterer, and television personality.

Categories:

recipe / Calorie content of prepared meals / Picnic / Summer dishes / Fast food / Hot dogs / Bakery / Unsweetened cookies and muffins / Appetizers / Snacks with sauces / Meat appetizers / / Cajun cuisine