Mini Corn Dog Muffins

How adorable! A fun twist on corn dogs, these mini Corn Dog Muffins make a great appetizer or quick snack. They're also easily made gluten-free.

Photo by Lisa M.
Adapted from iowagirleats.com
Adorable mini corn dog muffins!

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from iowagirleats.com

Ingredients

  • 1/2

    cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)

  • 1/2

    cup sugar

  • 2

    eggs

  • 1

    cup buttermilk

  • 1/2

    teaspoon baking soda

  • 1

    cup cornmeal

  • 1

    cup all purpose flour

  • 1/2

    teaspoon salt

  • 8 to 10

    all-beef hot dogs, cut into 1-inch bites

Directions

Preheat oven to 375°F. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate. In a separate bowl, combine baking soda, cornmeal, flour, salt, and stir to combine. Whisk into wet ingredients in two batches. 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. Bake for 8 to 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 to 30 seconds before serving.

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