Mini Southwestern Corn Pup Muffins With Fiesta Dipping Sauce
Serves: 4
Fatima Kris
1 January 1970
Based on User reviews:
56
Spice
58
Sweetness
53
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 cup
Yellow Cornmeal1 cup
All-Purpose Flour1 cup
White Sugar1 tbsp
Baking Powder1 tsp
Salt1 tsp
Chili Powder1 tsp
Ground Cumin1 tsp
Garlic Powder1 cup
Milk2 tbsps
Canola Oil1 cup
Sour Cream1 cup
Mayonnaise1.5 tbsps
Taco Seasoning Mix (dry)Directions:
1
Preheat the oven to 400 degrees F (200 degrees C)
2
Coat two 12 cup muffin tins with nonstick cooking spray or line with paper liners
3
In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, chili powder, cumin and garlic powder
4
Make a well in the center and pour in the milk, egg and oil
5
Stir until well blended, then gently stir in the cheese
6
Drop a smal spoonful of the batter into the bottom of each muffin cup
7
Place a piece of hot dog on top of this batter
8
Fill cups with enough additional batter to cover the hot dog pieces
9
Bake for 10 to 12 minutes in the preheated oven, or until muffins are lightly browned and spring back when lightly pressed
10
Cool slightly before removing from the muffin pans
11
Serve warm with the Fiesta Dipping Sauce
12
To make the Fiesta Dipping Sauce, whisk together the sour cream, mayonnaise and taco seasoning mix until smooth
13
Serve immediately