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Ingredients
- 6 6 6 Beef Franks (like Hebrew National)
- 1 1 1 c. buttermilk
- 1/2 1/2 1/2 c. (1 stick) butter
- 1/4 1/4 1/4 c. sugar
- 2 2 2 large eggs
- 1 1 1 c. all-purpose flour
- 1 1 1 c. yellow cornmeal
- 1/2 1/2 1/2 tsp. baking soda
- 1/4 1/4 1/4 tsp. kosher salt
- 2 2 2 tbsp. honey
- 1 1 1 c. shredded Cheddar
- Ketchup, for serving
- Mustard, for serving
Preparation
Step 1
Preheat oven to 375°. Coat a 24-cup mini muffin tin with nonstick spray and set aside.
Quarter hot dogs to make 1-inch pieces. Set aside.
In a large bowl, whisk together buttermilk, butter, sugar and eggs. In a separate bowl, combine flour, cornmeal, baking soda and salt. Pour wet mixture over dry ingredients and stir using a rubber spatula until moist. Fold in honey and cheddar until combined.
With a small ice cream scoop or a tablespoon, spoon about 1 tablespoon batter into each cup and place 1 hot dog piece into the center. Place in oven and bake until the muffins are golden brown and cooked through, 10 minutes.
Remove from oven and cool on a wire rack.
Serve with ketchup and mustard.