If your child is anything like mine, she loves corn dogs. And if you are anything like me you cringe at the thought of her consuming all of that fat, oil, and who knows what is really in a hot dog.

Disclaimer: I’m not going to be a hypocrite. I love a corn dog from the Texas State Fair. Oh. My. Word. Awesomeness on a stick. I mean you have to have one deep fired corn dog a year, right?

That’s why I’ve been trying to find a healthier substitute or version of a corn dog that Mia would like. After months of trying to put together a cornbread recipe that was healthier for us than the traditional oil laden recipes and finding a natural, uncured, no preservatives, antibiotic and hormone free hot dog, we were in business. The secret ingredients to these corn dog muffins are healthy low-fat buttermilk and Greek yogurt in replace of oil. Low-fat buttermilk and Greek yogurt are super healthy with probiotics, riboflavin, protein, vitamin B12, and zinc.

A savory beef hot dog wrapped in a blanket of slightly sweet cornbread make these homemade healthy mini corn dog muffins a perfect snack or lunch for everyone – not just the kiddos.

Healthy Mini Corn Dog Muffins makes 24

• Butter, room temperature, for pan
• 1/2 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 2 1/2 Tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 large egg
• 3/4 cup low-fat buttermilk
• 3 Tablespoons Greek yogurt
• 1 cup frozen corn kernels
• 4 beef hot dogs, preferably natural/antibiotic and hormone free

Preheat oven to 425° F. Generously butter a 24 count mini muffin pan.

In a large bowl, combine the dry ingredients; flour, cornmeal, sugar, baking powder, salt, and baking soda.

In a medium bowl, combine the wet ingredients; egg, buttermilk, and Greek yogurt. Mix well.

Once the wet ingredients are combined, add the corn kernels and stir.

Add the buttermilk mixture to the flour mixture and stir till just incorporated being careful to not overmix.

Spoon the batter into the muffin cups, filling the cups 3/4 full.

Next, slice the hot dogs into 1 inch segments.

Place a hot dog piece in the center of each muffin cup and place the muffin pan into the oven. Bake for 10 to 15 minutes until the the tops turn golden and toothpick inserted into the muffin comes out clean.

Carefully remove the corn dog muffins from the muffin cups and place on a cooling rack to cool.

Serve with ketchup and mustard or your favorite corn dog topping. Refrigerate (for up to 3 days) or freeze any leftovers. Reheat in the microwave or oven (preferable oven or toaster oven).

You can’t ever beat a Fletcher’s corn dog from the fair but you can come pretty close without the worry of what you are putting on your child’s lunch plate. Enjoy.

As I told you last Monday my house is exploding with peaches. Not a bad problem to have mind you. Being a toddler, Mia loves muffins and when you put a house full of peaches and a child who is sick of eating eggs every morning together you have a perfect match. Of course, I’ve thrown in some butternut squash to the mix and cut down the sugar to make these perfect for the little munchkins. Moist and summer sweet, these peach and butternut squash muffins will be gone in no time. By the way, these are made with 3/4 less oil than regular muffins. The peach and butternut squash purees create the moist texture so everyone jump on in!

Peach and Butternut Squash Muffins {for toddler} makes 12 large or 40 mini muffins

• 1 cup peeled and diced peaches* (about 2 large peaches)
• 1 1/2 cups all purpose flour
• 1/2 cup oats
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/2 cup butternut squash puree**
• 1/2 cup peach puree**
• 1/2 cup brown sugar
• 1/4 cup vegetable oil
• 1 egg

* Choose organic peaches if possible. Peaches are at the top of the “dirty dozen” list of produce to buy organic due to their high absorption rate of pesticides.

** This is a great way to use any left over baby food purees in the freezer. I used 1 cup (8 cubes defrosted) of butternut squash and peach puree from last weeks post.

Ok, lets get started. Preheat oven to 400°.

Peel, core and finely dice the peaches. You should have 1 cup. Set aside.

In a large bowl, mix the dry ingredients together. {flour, oats, baking soda, baking powder}

Next, in a separate bowl mix the wet ingredients together. {vanilla extract, both purees, sugar, oil, egg}

Add the wet mix into the dry and stir to combine. Next, fold the diced peaches into the batter.

Spoon batter into greased or muffin cup lined muffin tins. {2 mini muffin tins or 1 large 12 cup muffin tin} Place in oven and bake for 12 to 15 minutes or until an inserted toothpick into a baked muffin comes out clean. Mini muffins will take less time. So check on them often.

Remove from tins and allow to cool on a cooling rack. Pour a glass of milk and enjoy!

Now it’s the husband’s birthday so I am packing up and headed back to the 308 for a couple of days. And I swear if anyone puts anything that resembles a peach or a summer squash in my car this time I am going to loose it. And don’t worry we will still have Confession of the Mamahood tomorrow! Even if I have to climb the highest hill to get a signal.