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Whole Wheat Corn Muffins/Corn Dog Muffins

For dinner last night I made corn dog muffins.  I’ve made them plenty of times before.  I always use my standard corn bread/muffin recipe.  But last night I decided to try making them with better ingredients and try soaking the grains!  So I mostly followed Laura’s recipe on Heavenly Homemakers, but also took a couple things from my recipe.  I mixed the flour, corn meal, buttermilk and butter in the morning and let it sit on the counter all day.  Then I added the rest of the ingredients just before baking.  I also used more honey than she does.  We like them a little sweeter.  These turned out pretty well.  Not quite as moist and fluffy as my old version…but I guess that happens when you take away the white flour and white sugar…all the refined, bleached, processed stuff 😛  I’ll probably keep tweeking the recipe a bit to suit our tastes, but I’m glad I tried it.  And I’m glad I was able to make another recipe with soaked grains!  It’s really quite simple.  I’m going to try to do it more and more.  Some day I’ll have to try this recipe for just corn muffins…see how they taste without the hot dogs.

*Edited 1/13/11 – I updated my cornbread recipe and used that to make corn dog muffins.  Best version I’ve made so far 🙂

Whole Wheat Corn Dog Muffins

1 cup cornmeal
1 cup whole wheat flour (I used 1/2 whole wheat and 1/2 white whole wheat)
1 tsp. baking powder (I used a little more than this)
1 tsp. salt
2 eggs
2 Tbsp. honey (I used 4-5 Tbsp.)
1/4 cup melted butter
1 cup buttermilk
4-5 hot dogs, cut into small pieces (I used 5 grass-fed beef organic hot dogs)
 
If you want to soak your grains:
Mix cornmeal, flour, butter and buttermilk.  Cover and let sit in counter at least 8 hours.
 
Add baking powder, salt, eggs and honey. Mix well.  Stir in hot dogs.  Pour into paper lined muffin cups.  Bake at 400 degrees for about 20 min., until golden.
 
If you don’t want to soak your grains:
Mix dry ingredients.  Add eggs, honey, butter and buttermilk.  Mix until just combined.  Stir in hot dogs.  Pour into muffin cups.  Bake at 400 degrees for about 20 min., until golden.
 
This recipe can easily be doubled.  The muffins freeze well.  You can use your favorited cornbread recipe to make this if you don’t want this version.

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