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Do You Know the Muffin Man? I Do--I've Got Three Muffin Recipes!

by on ‎04-11-2014 02:29 PM

Hello, foodies…


I just caught the local weather report and some beautiful things are happening here in the Philadelphia area. We’ve got a perfect 10 weekend in store...70s and sunny every day! I’ll be spending a lot of time outside this weekend in-between Saturday Morning Q and In the Kitchen with David. If the weather’s looking just as nice where you are, get outside and enjoy it. Then, when the sun sets, why not whip up some tasty muffins!


If, by the end of today’s blog, you’re not singing Do You Know The Muffin Man, there’s something wrong. I’ve got THREE terrific recipes to share with you today and all of them can be made in a 12-cup muffin pan. Here’s Sunday’s recipe: Pigs in a Cornbread Blanket. I just LOVE this recipe!


Pigs in a Cornbread Blanket


 


Pigs in a Cornbread Blanket
Serves 6–12


Ingredients:



  • 1 cup yellow cornmeal

  • 1 cup flour

  • 1/4 cup sugar

  • 3 tsp baking powder

  • 1 tsp salt

  • 1 cup buttermilk

  • 1 egg, beaten

  • 1/4 cup oil

  • 2 cups shredded extra-sharp cheddar cheese

  • 3–4 hot dogs, cut into 12 (1–1/4”) pieces


Directions:



  1. Preheat the oven to 350°F. Coat each cup of a 12-cup muffin pan with cooking spray.

  2. Whisk together the cornmeal, flour, sugar, baking powder, and salt in a medium-size bowl. Whisk together the buttermilk, egg, and oil in another small bowl.

  3. Whisk the wet mixture into the dry mixture until smooth. Fold in the cheese, and then divide the mixture evenly among the 12 cups of the muffin pan.

  4. Place 1 hot dog piece, vertically, into the center of each muffin and then bake for 15–20 minutes. Serve warm.


This recipe is prepared using the Technique® 7-Piece Knife Block Set (K39858).


Go to David's Recipe Item Page for the full list of items that David has used in his recipes.


Corn dogs are just one of those foods you never outgrow. I loved them when I was a little boy and I love them today. Think of these muffins as corn dogs without the stick, and dare I say better--we've added gooey, melty, cheddar cheese. Make these for your son or daughter’s birthday party, serve them on game day, or whip them up for dinner this weekend. They’ll be gobbled up faster than you can say corn dog.


Cornbread and hot dogs are a natural fit. But hot dogs aren’t the only thing you can stuff inside that crumbly bread. What if I told you we stuffed macaroni and cheese inside a cornbread muffin? I hope your answer is something like, “SHUT THE FRONT DOOR!”



My Mac N Cheese Cornbread Muffins recipe is the fourth mac n cheese dish we’ve made in 2014, so that means we’ve got eight to go! (In case you’re new to In the Kitchen with David, this is our fifth year on QVC, so we’re celebrating with a mac n cheese recipe every month!) You can find all of my mac n cheese creations right at the top of my recipe page, on Pinterest, and the ITKWD app for the iPhone.


I promised you a third muffin recipe today, so I won’t keep you waiting. This one comes to us from two very special guests we’re welcoming into our kitchen on Wednesday night—the Beekman Boys! They’re bringing their newest cookbook: The Beekman 1802 Heirloom Vegetable Cookbook. Brent and Josh were kind enough to share their Vegetable-Cheddar Breakfast Muffins recipe with us a little early. Don't miss their return on Wednesday!


Vegetable-Cheddar Breakfast Muffins


 


Vegetable-Cheddar Breakfast Muffins


Reprinted from “The Beekman 1802 Heirloom Vegetable Cookbook” by Brent Ridge and Josh Kilmer-Purcell. Copyright (c) 2014 by Beekman 1802, LLC. By permission of Rodale Books. Available wherever books are sold.


I can’t end without asking you to share your favorite muffin recipe with me for today’s blog question. Are your blueberry, lemon poppy seed, or chocolate chip muffins out of this world? Maybe you also have a stellar savory muffin recipe? I’ll see you this Sunday at Noon ET for In the Kitchen with David.


 Keep it flavorful!
—David