Mini Southwestern Corn Pup Muffins w/Fiesta Dipping Sauce

By marmar

Ingredients

• Fiesta Dipping Sauce:
• 3/4 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/3 cup sugar
• 1 tbsp. baking powder
• 1/2 tsp. salt
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. garlic powder
• 1 cup milk
• 1 egg, beaten
• 2 tbsp. canola oil
• 1/3 cup shredded monterey jack cheese
• 4 hot dogs, cut into 1" pieces
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 1/2 tbsp. taco seasoning mix

Details

Servings 12
Preparation time 20mins
Cooking time 35mins

Preparation

Step 1

Preheat oven to 400 degrees. Coat two 12 cup mini-muffin tins with non-stick cooking spray.

Stir together the cornmeal, flour, sugar, baking powder, salt, chili powder, cumin and garlic powder. Make a well in the center and pour in the milk, egg and oil. Stir until just blended, then getly stir in the cheese.

Drop a small spoonful of batter into the bottom of each muffin cup. Place a piece of hot dog on top. Fill cups with enough additional batter to cover the hot dog pieces.

Bake for 10 - 12 minutes, or until muffins are lightly browned and spring back when gently pressed. Cool slightly before removing from the muffin pans.

Serve warm with the Fiesta Dipping Sauce.

To make the fiesta dipping sauce: whisk together the sour cream, mayonnaise and taco seasoning mix until smooth.

Serve immediately with the muffins.