Name: Corn dog muffins with homemade ketchup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 1.5 onion chopped; 5 ml fresh garlic crushed; 336 g tinned tomatoes; 45 ml brown sugar; 20 ml apple cider vinegar; 20 ml Worcestershire sauce; 15 ml fresh parsley chopped; 250 ml maize meal or polenta; 250 ml self-raising flour; 60 ml brown sugar; 250 ml Buttermilk; 2 eggs; 125 ml butter melted; pinch salt; 12 sausages small cocktail or mini viennas

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Ingredients (15)

KETCHUP:

1.5	onion — chopped
5 ml	fresh garlic — crushed
336 g	tinned tomatoes
45 ml	brown sugar
20 ml	apple cider vinegar
20 ml	Worcestershire sauce
15 ml	fresh parsley — chopped

MUFFINS (makes 12)

250 ml	maize meal — or polenta
250 ml	self-raising flour
60 ml	brown sugar
250 ml	Buttermilk
2	eggs
125 ml	butter — melted
pinch	salt
12	sausages — small cocktail or mini viennas

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Method:

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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