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If you're on the lookout for a fun and delicious snack that combines flavors loved by both kids and adults, look no further than Sweet Potato Corn Dog Muffins. These delightful treats bring together the nostalgic essence of corn dogs with the wholesome goodness of sweet potatoes, creating a unique culinary experience that is both satisfying and nutritious. Whether served at a party, as an after-school snack, or as a game-day appetizer, these muffins are sure to be a hit with everyone.

Sweet Potato Corn Dog Muffins

Discover the joy of baking with Sweet Potato Corn Dog Muffins, a delightful and healthier twist on the classic corn dog. These muffins combine the natural sweetness of sweet potatoes with savory hot dog pieces, offering a tasty snack that both kids and adults will love. Perfect for parties, game days, or as an after-school treat, these muffins are packed with nutritional benefits and are easy to make. Enjoy them warm with your favorite dipping sauces or pair them with a fresh salad for a complete meal.
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Ingredients
  

1 medium sweet potato (approximately 1 cup when mashed)

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

½ teaspoon ground black pepper

½ teaspoon smoked paprika

1 cup buttermilk (or substitute with regular milk mixed with 1 tablespoon vinegar)

2 large eggs

2 tablespoons honey

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

¼ cup chopped chives (optional, for garnish)

Instructions
 

Prepare the Sweet Potato: Start by peeling the sweet potato and chopping it into manageable chunks. Place the pieces in a pot of boiling water or a steamer and cook until tender, which should take about 15 minutes. Once softened, drain the sweet potato and mash it with a fork or potato masher until you achieve a smooth consistency. Set aside to cool slightly.

    Preheat the Oven: While the sweet potato is cooling, preheat your oven to 375°F (190°C). Prepare your muffin tin by greasing it with cooking spray or lining it with paper liners to prevent sticking.

      Mix the Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, ground black pepper, and smoked paprika. Stir the mixture with a whisk or spoon until all the dry ingredients are well blended.

        Combine the Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, honey, and the cooled mashed sweet potato until the mixture is smooth and all components are well incorporated.

          Combine Mixtures: Gradually pour the wet mixture into the bowl with the dry ingredients, stirring gently until just combined. Be careful not to overmix; it’s fine if there are a few lumps remaining. Using a spatula, gently fold in the pieces of hot dogs, distributing them evenly throughout the batter.

            Fill Muffin Tins: Using a spoon or ice cream scoop, fill each muffin cup in the prepared tin with batter, ensuring that each is filled about ¾ full to allow for rising during baking.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. The muffins are done when their tops are golden brown and a toothpick inserted into the center comes out clean.

                Cool and Serve: Remove the muffins from the oven and let them cool in the tin for about 5 minutes. After that, transfer the muffins to a wire rack to finish cooling. If desired, sprinkle with chopped chives just before serving for an added burst of flavor and freshness.

                  Enjoy: These savory muffins are best served warm. Pair them with mustard or your favorite dipping sauce for a delightful snack or appetizer!

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