Mini Corn Dog Muffins
2016-04-23 17:25:03
Yields 36
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
- 1 stick butter, melted
- 1/2 cup sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup flour
- 1/2 teaspoon salt
- 8 hot dogs, cut into 1 inch pieces
Instructions
- Preheat the oven to 375 degrees. Spray 2 mini muffin tins with pam and set aside. In a large bowl, whisk together the melted butter and sugar. Add in the eggs and buttermilk. In a separate bowl, mix together the baking soda, cornmeal, flour, and salt until combined. Add half the dry ingredients to the wet, and mix. Add the other half and fill each muffin tin 3/4 full with batter (about a tablespoon each). Place a piece of hot dog in the center of each and bake until lightly golden 8-10 minutes. (Don't worry if the hot dog piece is sticking up further than the batter, the batter will rise around it when baking). Let cool completely before serving alongside yellow mustard or ketchup!
Adapted from Ambrosia Baking
Adapted from Ambrosia Baking
SALT & PREPPY https://www.saltandpreppy.com/
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