Mini Corn Dog Muffins

We had two of the kiddos for a few days this past week....and intermingled with horseback riding and swimming, I had them do a little cooking with me.  These are great little corn dogs.  I might add about 1/3 cup or so of honey the next time I make them for a titch sweeter corn batter....and I think I also prefer them for an appetizer.  The recipe makes a ton so easily cut it in half.

Mini Corn Dog Muffins

Makes 48 mini muffins

Ingredients:


1/2 cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)


1/2 cup sugar


2 eggs


1 cup buttermilk  (I buy the powdered kind and reconstitute it)


1/2 teaspoon baking soda


1 cup cornmeal


1 cup all purpose flour


1/2 teaspoon salt


8-10 all-beef hot dogs, cut into 1″ bites


Directions:


1. Preheat oven to 375 degrees. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.


2. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.


3. 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.


4. Bake for 8-12 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 20-30 seconds before serving.