12 Nov 2006 11:15 PM

Mini Southwestern Corn Pup Muffins with Fiesta Dipping Sauce

This is a really great recipe for kids, they will love to open up the muffin and find a suprise.

3/4 cup yellow cornmeal, 1 cup all-purpose flour, 1/3 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 teaspoon chili powder, 1 teapspoon ground cumin, 1 teaspoon garlic powder, 1 cup milk, 1 egg, beaten, 2 tabelspoons conola oil, 1/3 cup shredded Monterey Jack cheese, 4 hot dogs, cut into 1-inch pieces

Fiesta Dipping Sauce:

1/2 cup sour cream, 1/2 cup mayonnaise, 11/2 tablepsoons toco seasoning mix from a 1.25-ounce package.

Preaheat the oven to 400 degrees F.  Coat two 12-cup mini-muffin tins with non-stick cooking spray.

Stir together the cornmeal, flour, sugar, baking powder, salt, chili powder, cumin and garlic powder.  Make a well in the center and pour in the milk, egg and oil.  Stir until just blended, then gently stir in the cheese. 

Drop a small spoonful of batter into the bottom of each muffin cup.  Place a piece of hot dog on top.  Fill cups with enough additional batter to cover the hot dog pieces. 

Bake for 10 to 12 minutes, or until muffins are lightly browned and spring back when gently pressed.  Cool slightly before removing from the muffin pans. 

Serve warm with the Fiesta Dipping Sauce: Whisk together the sour cream, mayonnaise and taco seasoning mix well unitl smooth. 

Serve immediately with the muffins.

Serving 12  ENJOY!

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