Corn Dog Mini Muffins

By jodieg

Ingredients

• 1 cup cornmeal
• 1 ⁄2 cup all-purpose flour
• 2 Tbs. packed light brown sugar
• 1 Tb. baking powder
• 1 tsp. salt
• 1 ⁄2 tsp. baking soda
• 1 cup buttermilk
• 1 ⁄2 cupmilk
• 2 Tbs. unsalted butter, melted
• 1 large egg
• 1 cup shredded extra-sharp cheddar cheese
• 5 hot dogs, diced
• Optional: Ketchup, mustard, sour cream, and/or honey mustard for dipping

Details

Servings 24
Adapted from food.usaweekend.com

Preparation

Step 1

Preheat the oven to 400 degrees. Grease a 24-cup mini muffin pan generously with shortening or non-stick spray.

In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda.

In a large bowl, combine the buttermilk, milk, butter and egg. Stir in the dry ingredients and cheese just until combined. Spoon a generous tablespoonful of batter into each muffin tin. Add a few pieces of hot dog to each muffin cup.

Bake for 10 to 12 minutes, or until golden brown. Let the muffins cool for 10 to 15 minutes in the pan before removing. Serve warm with desired dipping sauces.

Yield: 24 muffins

PER SERVING (1 mini muffin): 103 calories, 9g carbohydrates, 4g protein, 6g fat (3g saturated), 0g fiber, 23mg cholesterol, 312mg sodium

REPRINTED WITH PERMISSION FROM THE PUBLISHER, HOUGHTON MIFFLIN HARCOURT, FROM THE RECIPE GIRL COOKBOOK BY LORI LANGE. COPYRIGHT 2013.