I can’t believe I’ve been participating in the Secret Recipe Club for 9 months! Wow…time is flying by!
This month I was assigned the blog, ButterYum. Patricia has some amazing recipes and I had a hard time narrowing down what I wanted to make. Ironically before I was assigned her blog for this month’s assignment, I made her Roasted Cauliflower and onions recipe. It was delicious and when I read the assignment email, I knew I couldn’t go wrong with any recipe I selected. I originally wanted to make the To Die for Banana Cake, but never had overripe bananas. I know I’m always finding myself with overripe bananas but the one time I wanted them, I didn’t have any!
Onto the recipe that I did selected….healthier corn muffins. I’ve never made corn muffins before, I’m not really sure why, but now that I know how easy and tasty they are…I’ll be making them often. My daughter loves corn dogs, so I thought why not incorporate the two together and be able to give her something different and unique for lunch! She loves them and they were perfect for lunch and it impressed her teachers.
1/4 cup water
1/2 cup natural applesauce
3 Tbsp unsalted butter, melted and cooled
1 1/2 cups flour
1 cup cornmeal
1/2 cup sugar
1 tsp salt
1 tsp baking soda
2 tsp baking powder
hot dogs, cut into thirds
Preheat oven to 350 degrees. Line a muffin pan with paper liners and set aside.
In a small bowl, combine the water, applesauce, egg and melted butter. In a large bowl, whisk together the dry ingredients. Add the wet ingredients and stir until combined. Fill the muffin cups about 3/4 full. Press a hot piece into the center.
Bake for 15 to 18 minutes or until muffins are cooked through.