Mini Corn Dog Muffins

Just in time for Superbowl Go Patriots Go

Mini Corn Dog Muffins

Photo by Franny N.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup melted butter (or ¼ cup butter + ¼ cup unsweetened applesauce)

  • ½

    cup sugar

  • 2

    eggs

  • 1

    cup buttermilk

  • ½

    teaspoon baking soda

  • 1

    cup cornmeal

  • 1

    cup all purpose flour

  • ½

    teaspoon salt

  • 8-10

    all-beef hot dogs, cut into 1″ bites

Directions

1.Preheat oven to 375 degrees. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate. 2.In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches. 3.Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup. 4.Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.


Nutrition

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