Surprise Corn Muffins

5 from 2 reviews


  • 1 cup flour
  • 1 cup corn meal
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon dill
  • 1/4 teaspoon cayenne pepper
  • 1 cup buttermilk (or 1/2 cup sour cream + 1/2 cup water)
  • 2 eggs
  • 2 tablespoons oil
  • 2 teaspoons yellow mustard
  • 6 mini weenies
  • 6 small broccoli florets
  • 1/4 cup grated parmesan or cheddar


  1. Preheat oven to 400 F
  2. Grease 12 muffin cups well.
  3. Whisk dry ingredients together in a large bowl.
  4. Combine buttermilk, eggs, oil and mustard in a separate bowl.
  5. Add the wet to the dry and combine well. Mixture will be thick.
  6. Place 1 tablespoon batter in the bottom of each muffin cup. Press a mini-weenie or a broccoli floret upright into the batter.
  7. Cover with another 2 tablespoons of batter, making sure the “surprise” is completely covered.
  8. Sprinkle each muffin with about a teaspoon of cheese.
  9. Bake 18 minutes or until puffed and golden and a toothpick inserted comes out clean.
  10. Serve hot.


For the weenies, I used a jarred miniature weenie imported from Germany called Mini Wini, which look like tiny hot dogs, but taste more like Vienna sausages. If Mini Wini are difficult to find, you could probably use a Li’l Smokie
For the broccoli, cut florets that are about an inch long.

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