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Sweet Potato Corn Dog Muffins are a delightful reimagining of the classic corn dog, blending the savory flavors of traditional hot dogs with the natural sweetness and nutrition of sweet potatoes. This unique recipe not only caters to those looking for a fun twist on a nostalgic favorite but also provides a wholesome option packed with flavor and character. By incorporating sweet potatoes, these muffins achieve a tender, moist texture that complements the savory elements beautifully, making them a satisfying snack or meal component.

Sweet Potato Corn Dog Muffins

Discover the delicious twist on a classic favorite with Sweet Potato Corn Dog Muffins! These muffins blend the savory taste of hot dogs with the natural sweetness of sweet potatoes for a delightful snack or meal option. Packed with nutrients, they offer a tender, moist texture that’s satisfying and fun. Perfect for family meals or gatherings, these healthy muffins are easy to make and sure to please both kids and adults alike. Give this unique recipe a try today!
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Ingredients
  

1 medium sweet potato (about 1 cup mashed)

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon smoked paprika

1 cup buttermilk (or milk with 1 tablespoon vinegar added)

2 large eggs

2 tablespoons honey

1 cup hot dog pieces (about 2-3 hot dogs, cut into small pieces)

¼ cup chopped chives (optional for garnish)

Instructions
 

Prepare the Sweet Potato: Start by peeling the sweet potato and cutting it into chunks. Boil or steam the sweet potato until tender (about 15 minutes). Once cooked, drain and mash it until smooth, allowing it to cool slightly.

    Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.

      Mix the Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, black pepper, and smoked paprika. Stir until evenly mixed.

        Combine Wet Ingredients: In another bowl, whisk together the buttermilk, eggs, honey, and the cooled mashed sweet potato until smooth and well incorporated.

          Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix – a few lumps are okay. Gently fold in the hot dog pieces.

            Fill Muffin Tins: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

                Cool and Serve: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. If desired, sprinkle with chopped chives before serving for added flavor and freshness.

                  Enjoy: Serve warm with mustard or your favorite dipping sauce!

                    Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Makes 12 muffins