Back in high school when I lost 75 pounds, turkey hot dogs were a staple in my diet. As were baked Cheetoes and diet Crush soda…and toastada shells smothered in fat-free refried beans. I had my go-to foods because they were low-calorie and filling and tasted good, not necessarily because they were healthy.
Now that I’m a dietitian I know a lot more about food, how we process food, and what I chose to put into my body and for what reasons. For the record, I still love Cheetos, turkey dogs, and diet Crush soda.
I’ve talked a lot about nitrates and nitrites on the blog in the past, and I’ve eliminated them completely from our stock at home. Nitrate-free meats are more expensive, but to me, it’s worth the cost. Mr. Prevention — well, he’s not entirely on board, but I stand my ground on this one. I am the dietitian in the relationship, after all. 😉
I saw these Turkey Corn Dog Muffins on Estela’s blog months ago when she made them for her daughter — I knew I, too, had to have them! Corn dogs in muffin form? Yes, please!
These are the ultimate kid food, and probably pretty man-friendly, too. They’ve been transformed to have some nutritional value through the use of whole wheat pastry flour, nitrate-free turkey hot dogs, and omega 3-rich canola oil.
These are perfect for game days (March Madness is right around the corner!), the upcoming Super Bowl, or to serve with a steamy bowl of soup or chili. You’re never too old to let your inner child shine through 🙂
Turkey Corn Dog Muffins adapted from Allrecipes, as seen on Weekly Bite
1 cup whole wheat pastry flour
1 cup yellow cornmeal
1/4 cup sugar
2 tsp baking soda
1/2 tsp salt
1/4 cup canola oil
1 cup fat-free milk
4 uncured turkey hotdogs
Preheat oven to 400 F. Spray your muffin tin with non-stick cooking spray, or line with baking liners.
In a large bowl combine flour, cornmeal, sugar, baking soda, and salt. In a separate bowl mix your egg, canola oil, and milk. Add your wet ingredients to your dry ingredients. Mix until all ingredients are combined.
Cut hot dogs into 1-inch pieces.
Spoon batter into the bottom of 12 muffin wells, just enough to cover the bottom. Add hotdogs and spoon remaining batter over the hotdogs to cover. Bake for 12-15 minutes or until golden brown. Yield: 12 corn dog muffins.
Nutrition Information (per muffin): 174 calories; 7.2 g. fat; 28 mg. cholesterol; 504 mg. sodium; 22.4 g. carbohydrate; 1.9 g. fiber; 5.1 g. protein
Result: Simple to make and lots of fun to eat! These are sure to be a hit! Enjoy![/print_this]
TGIF! Happy (almost) weekend!
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