Corn Dog Muffins

 These will be great for outdoor gatherings with little fuss for anyone to put together, well other than you!  This could even be a fund activity to get the kids involved in cooking.

Corn Dog Mini Muffins

• Makes

  24 mini muffins

• Active Time

  25 min.

• Total Time

  35 min.

Ingredients

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

Directions

1. Preheat the oven to 400°F. Grease a 24-cup mini muffin pan generously with shortening or nonstick spray.
2. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda.
3. 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.
4. Bake for 10 to 12 minutes, or until golden brown. Let the muffins cool for
5. 10 to 15 minutes in the pan before removing (see Tips below). Serve warm with desired dipping sauces.

Cook's Note

For easy removal from the pan, slide a sharp knife between the outsides of the muffins and the pan, working the knife around the pan, then tip the pan upside down onto a large cutting board and urge the muffins out of the pan using the knife to tap the bottoms of the muffin tins. They should slide right out.

Kitchen Counter

Makes 24 mini muffins.