Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Frog in a Bog Muffins

From the collection
Yield 12 muffins


Based on the English dish toad-in-a-hole, this is nothing more than a savory muffin. Read more about make-ahead kids’ lunches in the article “Snack time.”


cups all-purpose flour
1 cup cornmeal
2 tsp. baking powder
1 tsp. salt
1 stick (½ cup) unsalted butter, softened
¼ cup light brown sugar
1 cup milk
2 large eggs
1 cup frozen corn, thawed (or fresh blanched corn)
12 oz. turkey sausage, cut into 12 equal pieces


  1. Preheat oven to 375 degrees and grease (or line with paper cups) a 12-cup muffin tin. In a medium bowl, combine the flour, cornmeal, baking powder, and salt.
  2. In the bowl of a stand mixer, combine the butter and light brown sugar and mix 1 minute or until light and fluffy. Add the milk, eggs, and corn, and mix on low speed until combined. Slowly add the flour mixture and mix until just combined.
  3. Spoon mixture into prepared muffin tin and press a piece of sausage into the center of each muffin. Bake 15 to 20 minutes, or until the muffins are golden-brown and a toothpick inserted into their centers comes out clean. Let cool slightly before serving.


If there are any leftover muffins, wrap them well in plastic and refrigerate up to three days.

If you use fresh sausage rather than precooked, you’ll have to cook the sausage before adding it to the muffin batter.

Large turkey sausage works better than breakfast links, but either kind will do; if using smaller links, simply press several smaller pieces into each muffin.

This recipe also works with hot dogs; simply cut four hot dogs into 1-inch pieces and press them into each muffin.

This content is from the Keri Fisher collection.

There are 2 comments on this item
Add a comment
0% recommend this recipe
1. by anonymous on Feb 13, 2008 at 7:47 PM PST

These look fun - but in the photo, what are the two things on top of the muffins that look like the frog’s eyes?

2. by anonymous on Feb 13, 2008 at 7:49 PM PST

Never mind - I found the answer in the article on snack time for kids:
“The cornbread — slightly sweet and cakey, therefore perfect for kids — is baked into muffins, with chunks of the turkey sausage pressed into the batter just before baking. The muffins rise up around the sausages, leaving the sausages to peek out like, well, little frogs in a bog.”

Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Our Table

Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice