Corndog Veggie Muffins

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Oy, the Sunday night after a long weekend. Monday morning is looming with all its “back to work/school” glory… I hear ya. I just finished all of my duties from cleaning up dinner, packing lunches and snacks, setting out all our water bottles, thermos containers, packing backpacks, checking calendars, etc.

I do as much as I can at night so I am better prepared for curveballs in the morning. I honestly couldn’t prep and pack everything in the morning. I’d lose it! Besides, I’d rather sit with them for breakfast for a few minutes and sip my lemon water (jump starting my digestive organs and getting a head start on water and vitamin C).

No, I don’t always pack the perfect lunch, but I try to have as many healthy options as possible ready to go. Our freezer is always stocked with some sort of nutrient dense snack, like my Super Breakfast Pancakes, Pumpkin Apple Flax Muffins, or now these little guys:


Corndog Veggie Muffins. With cheese. Hidden veggie, corndog, cheesy corn muffins. Or confetti dog muffins. Or zucchini, corn, carrot, cheese, and hotdog corn muffins. Or something like that, haha. You come up with a shorter, yet descriptive name! Or you can just say “who wants a corndog?” and watch your gang eat half the tray before you even have a chance to take decent pictures.

I had wanted to make a hidden veggie muffin with some protein in it, so it would be a complete meal in one bite. You can totally make these with bacon too but make sure you buy a nitrate/nitrite, and hormone free one (like the Applegate brand). And you can add in other veggies too, like broccoli, peas, cauliflower, bell peppers, or seeded tomatoes. Whatever you have on hand, as long as it’s not too wet or mushy like eggplant. Anyways, you get the idea.


The recipe base is adapted from Sally Fallon’s Nourishing Traditions cookbook. I used her cornbread recipe and freaked out at first because I didn’t have buttermilk, but you can also use plain, whole milk yogurt. Which I usually have in the fridge. Whew! Don’t be intimidated by the long list of ingredients. It’s really simple to make and doesn’t take as long as you might think. Just put on a little music and enjoy cooking something delicious, fun, and healthy.

Here’s what you need for about 24 regular sized (or 48 mini muffins):

1 1/4 cup corn flour

1 1/2 cups whole wheat flour, or a mix of all-purpose and whole wheat (whatever you have)

2 tsp baking soda

1 tsp salt

1/4 tsp pepper

1 cup plain, whole milk yogurt (or buttermilk)

2 tbsp lime juice

1 cup water

1/2 tbsp butter, ghee, or coconut oil

1/2 cup chopped onion (1 small)

2 cloves of garlic, minced

2 carrots

3/4 cup sweet corn

1 cup shredded zucchini

2 tbsp freshly chopped parsley

3 eggs, whisked

1/4 cup melted butter (1/2 stick)

1 cup shredded cheddar cheese

4 hot dogs, sliced about 1/2″

Really, don’t worry – it’ll all make sense.

Start out by preheating your oven to 350 degrees F, and then grease the muffin tins or use paper liners.

In a large bowl, mix the flours, baking soda, salt, and pepper. Then add in the yogurt, lime juice, and water and stir until combined. Let that soak while you work on the rest.


Next up, get a large sauté pan ready on med-high heat and melt the butter/ghee. Sauté the onions and carrots for 3-4 minutes, stirring occasionally. Add the minced garlic and sauté for a minute and then add the corn, zucchini, and parsley. Stir it all up

Add the melted butter to the whisked eggs and stir that into the flour/yogurt mixture.

Then add the sautéed veggie mix and stir to combine. Fold in the shredded cheese and that’s it for the hard part.


Spoon the mixture in your prepared muffin tins so that they’re about 3/4 full.

Now add the hot dog slices to each one. I put 1 slice in each mini and 3 slices in each regular sized muffin.


Bake then at 350 degrees F for 10-11 minutes for the minis and 18-22 minutes for the regular sized ones. Pop them out of the tins right when they’re done and enjoy.

Those little snackers are best when they’re still warm, but you can keep them in the freezer and reheat in the microwave, or better: in the (Toaster-) oven. They are not good cold. Trust me on that one.


They were a total hit that afternoon and even my husband requested that I should make those again. Were they good in the lunchbox? Somewhat… my little one ate all of his, but he eats just about everything. The 5-yr old ate half. But she eats them warmed up. Like I said, they’re much better when they’re hot. Like, straight out of the oven hot!



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