Corn dog muffins with homemade ketchup

Recipe from: 28 April 2015
recipes, lunch box, corn dogs

Ingredients 18
Servings 6
Time 00:20

Ingredients

  • KETCHUP:
  • 5
    ml
    olive oil
  • 1.5
    onion, chopped
  • 5
    ml
    crushed garlic
  • 336
    g
    canned tomatoes
  • 45
    ml
    brown sugar
  • 20
    ml
    apple vinegar
  • 20
    ml
    Worcestershire sauce
  • 15
    ml
    parsley, chopped
  • MUFFINS (makes 12)
  • 250
    ml
    polenta
  • 250
    ml
    self-raising flour
  • 60
    ml
    brown sugar
  • 250
    ml
    buttermilk
  • 2
    eggs
  • 125
    ml
    butter, melted
  • pinch of salt
  • 12
    cocktail viennas
 

Method

00:30
 

For the ketchup, heat the oil in a pot over medium heat. Add the onion and gently sauté it for 5 minutes. Add the garlic, tomatoes, sugar, vinegar and Worcestershire sauce and gently simmer for 15 minutes. Add the parsley and puree it until smooth.

For the muffins, preheat the oven to 180°C.

Spray 12 x mini bread loaves or a normal muffin tin with some cooking spray. Lightly whisk everything together until smooth. Pour it into the tins and place a mini vienna on top. Lightly push it into the batter. Bake for 15-18 minutes until cooked through. Check with a cake tester to see if it comes out clean.

For a packed lunch, allow the muffins and ketchup to cool. Pack individually into sealed containers. Heat the muffins up if you prefer.

Tip: Store-bought ketchup or mustard is a perfectly fine substitute for this home made version. It is always nicer to make your own so that you can control what goes into it.

 Tip: A nice trick to always make sure you divide up muffin or cupcake batter evenly is to do it with a large ice cream scoop.  

Recipe reprinted with permission of Illanique van Aswegen.
 
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