Corn Dog Mini Muffins
These supremely snackable baked Corn Dog Mini Muffins are perfect for anyone who loves fair food or always stops at Hot Dog-on-a-Stick at the mall! They are great for lunches, as an easy and unpretentious party appetizer, or fun afternoon snack! Plus, they freeze great so you can always have some on hand!
Servings: 36 mini muffins
Calories: 86kcal
Ingredients
- 1 cup unbleached all-purpose flour
- 1 cup cornmeal
- ⅓ cup granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup buttermilk
- 2 eggs
- 6 Tablespoons unsalted butter melted
- 8-10 hot dogs cut into 1-inch pieces
Instructions
- Preheat the oven to 375°F. Spray the mini muffin pans with baking spray and set aside.
- In a large bowl, whisk the flour, cornmeal, sugar, baking soda, and salt together.
- In a separate bowl, whisk the buttermilk, eggs and melted butter.
- Add the wet ingredients to the dry ingredients and stir just until combined.
- Scoop 1 tablespoon of batter into each mini muffin cup, then press a hot dog piece into the center of each cup.
- Bake for 8-10 minutes until done.
- Serve with ketchup and mustard for dipping, and enjoy immediately.
Notes
- Freezing Instructions: Cool to room temperature, then freeze the mini muffins on a baking sheet 2 hours. Transfer to a freezer-safe, airtight container for up to 3 months. Take out as many as you want when you are ready to eat them and reheat on a baking sheet in the oven at 350°F for 10-12 minutes until they are heated through. Or just stick the frozen muffins in your kids’ lunch, and they will be thawed and fresh at lunchtime!
Nutrition
Calories: 86kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 127mg | Potassium: 46mg | Fiber: 1g | Sugar: 2g | Vitamin A: 83IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg