Corn Dog Mini Muffins
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
4.9 out of 5 stars
(7)
Ingredients
30 muffins
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- ½ cup 1 stick unsalted butter, melted
- ⅓ cup sugar
- 2 large eggs
- 6 beef franks, cut into 1-inch pieces
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Preparation
Step 1
Preheat oven to 375 degrees F. Lightly coat a 24-cup mini muffin tin with nonstick spray; set aside.
Step 2
In a large bowl, combine flour, cornmeal, baking soda and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sugar and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Step 3
Scoop 1 tablespoon batter into each cup and place 1 hot dog piece into the center. Place into oven and bake for 8-10 minutes, or until golden brown.
Step 4
Remove from oven and cool on a wire rack.
Step 5
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Chef's notes
They're completely addicting too. I think I was able to eat about 8 of these without even thinking! But no worries. They’re only 100 calories each!
