Frankfurt Muffins with Dipping Sauce

    (94)
    25 minutes

    Here's a really different party snack - polenta muffins with frankfurts inside. Serve with the spicy dipping sauce recipe provided, or just tomato sauce!


    92 people made this

    Ingredients
    Serves: 12 

    • 3/4 cup polenta
    • 1 cup (125g) plain flour
    • 1/3 cup (90g) white sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1 teaspoon chilli powder
    • 1 teaspoon ground cumin
    • 1 teaspoon garlic powder
    • 1 cup (250ml) milk
    • 1 egg, beaten
    • 2 tablespoons canola oil
    • 1/3 cup grated cheddar cheese
    • 4 frankfurts, cut into 3cm pieces
    • Dipping Sauce
    • 1/2 cup sour cream
    • 1/2 cup mayonnaise
    • 1 1/2 tablespoons taco seasoning mix

    Directions
    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat the oven to 200 degrees C. Coat two 12 cup muffin tins with nonstick cooking spray or line with paper liners.
    2. In a large bowl stir together the polenta, flour, sugar, baking powder, salt, chilli powder, cumin and garlic powder. Make a well in the center and pour in the milk, egg and oil. Stir until well blended, then gently stir in the cheese.
    3. Drop a small spoonful of the batter into the bottom of each muffin cup. Place a piece of frankfurt on top of this batter. Fill cups with enough additional batter to cover the frankfurt pieces.
    4. Bake for 10 to 12 minutes in the preheated oven or until muffins are lightly browned and spring back when lightly pressed. Cool slightly before removing from the muffin pans. Serve warm with the dipping sauce.
    5. To make the dipping sauce whisk together the sour cream, mayonnaise and taco seasoning mix until smooth. Serve immediately.
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    Reviews and Ratings
    Global Ratings:
    (94)

    Reviews in English (79)

    by
    88

    Very tasty, quick, and easy recipe. Kids and adults love it. I made only one change, I used dry taco seasoning mix instead of chili powder. Only suggestion I have is I made batches with both regular cupcake pans and mini cupcake pans. The regular sized ones came out slightly harder to eat, and stuck heavily to the cupcake wrappers I used. This was quite irritating when trying to eat them. Also, there was almost too much cornbread to hot dog ratio.(cut each dog into 1/4 pieces) On the other hand, the smaller Mini ones I made with my nonstick mini pan, I cooked a few minutes less, in these I used 1/8 of a hotdog pieces, and it worked perfect. They were so yummy, everyone ate these and left the big ones after tasting both. Perfect hotdog-corn mixture ratio. They weren't as floppy as the big ones.Fun to eat! I will definitely make these again, but from now on will use the mini cupcake pans only.  -  05 Feb 2008  (Review from Allrecipes USA and Canada)

    by
    41

    I cheated and used a Jiffy Mix instead but with same results. The kids went crazy for these! All were gone as soon as they left the oven! Great lunch for little ones to help make....my son called these Corny Puppies!  -  30 Dec 2007  (Review from Allrecipes USA and Canada)

    by
    32

    These are a definate make again. DH and I both ate a bunch of them, but the toddler just picked out the hot dog and ate that. So the spices make these suitable for the more "refined" palettes in the household, hahaha. The dipping sauce got bettr and better the longer it sat in the fridge (I think it took sometime for the flavors to meld), so my suggestion would be to make the sauce 1/2 a day before the muffins and let it sit (covered) in the fridge until serving time. -Diana  -  06 Jul 2008  (Review from Allrecipes USA and Canada)

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