Mini Corn Dog Muffins

I’m still a kid at heart. I actually love most foods that children like.  Hot dogs and corn dogs are one of those foods that children often like. I have actually loved hot dogs since I was a young child. To be honest hot dogs were one of the few things that I actually ate when I was young. My poor mom would have to go to special places to find foods that I would actually eat. Well these little corn dogs are definitely something I would have and still enjoy eating. I love that they are baked. It make these a little healthier.

Mini Corn Dog Muffins

Ingredients:

1/4 cup melted butter (4 TBS)
1/4 cup sugar (I use 1/4 cup minus 1 tbs because I don’t like my cornbread very sweet)
1 egg
1/2 cup buttermilk
1/4 teaspoon baking soda
1/2 cup cornmeal
1/2 cup all purpose flour
1/4 teaspoon salt
3-4 all-beef hot dogs, cut into 1″ bites

Directions:

1. Preheat oven to 375 degrees.
2. Combine butter and sugar in a medium mixing bowl and whisk to
   combine. Add egg and whisk to incorporate. Add the buttermilk and whisk
   to incorporate.
3. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Slowly whisk into the wet ingredients.
4.  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.
5. Bake for 8-12 minutes, 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 20-30 seconds before serving.

Note: I halved the original recipe. You can easily double this if you want more 🙂

Makes 18-24 mini muffins (original recipe says 24 but I can only get 18 out of the batter)