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.more
Adapted from iowagirleats.com
cup melted butter (or ¼ cup butter + ¼ cup unsweetened applesauce)
teaspoon baking soda
cup all purpose flour
8 to 10
all-beef hot dogs, cut into 1-inch bites
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.