corndog muffins (hungry-girl.com)

from Hungry Girl

2/3 c. all purpose flour
1/2 c. yellow cornmeal
2 1/2 T. Splenda (granulated)
2 1/2 T. granulated sugar
1 1/2 t. baking powder
1/4 t. salt
1 c. canned cream-style corn
1/2 c. fat-free liquid egg substitute
1/2 c. fat free sour cream

Oven to 375. Combine flour, cornmeal, splenda, sugar, baking powder, and salt in lg. bowl. mix well and set aside. in sep. small bowl, mix corn, egg subs, and sour cream. stir thoroughly. add contents of the small bowl to large bowl and stir until mixed completely.

cut 2 franks in half, leaving you with 4 cocktail-sized franks. cut each of the halvves into 6 pieces, so you'll have 24 'coins.' set aside (these will top the muffins).

chop remaining franks into very small pieces, add those to the large bowl, and stir until they are integrated into batter.

line 8 cups of 12-cup muffin pan with baking cups / spray with nonstick spray. evenly distribute batter among the 8 cups. top ea muffin w/ 3 of the frank 'coins.'

bake 15-20 min, until toothpick inserted into center comes out clean. allow to cool and then enjoy!