Mini Corn Dog Muffins

Published October 6, 2012 by Lisa Henderson

These are perfect for a Football Game Day!  If you like corn dogs then you will love these! They are also healthier since they are baked and not fried.  These are bite size and very addicting.  You can whip up a batch quickly and since they are bite size, they do not take long to bake.  I think these would also be great for a children’s party.

Mini Corn Dog Muffins

Source

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

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.

The first step is to cut your hot dogs into 1 inch pieces.  I would not cut up the amount it says.  I had leftover hot dogs.  I would probably cut up 5 or 6 at first and then if you need more, then cut them up when you need them.

                   

Combine your cornmeal, flour, salt and baking soda in bowl.  Use a spoon to mix this up.

Add your sugar to the melted butter.

Whisk until well combined.

               

Next add the eggs and whisk until well mixed.

       

Whisk in your buttermilk.  Please use buttermilk.  It gives these a great flavor!

Your batter will be thin at this stage.

                    

Now you are ready to whisk in your dry ingredients.

Add about a tablespoon of batter to each mini muffin cup.  Make sure you greased or sprayed your muffin tins.

Put one hot dog bit in the middle of  each cup. Bake in a preheated 375 degree oven for about 8-12 minutes.  Mine took about 9 minutes.

Look how yummy these look!!!

           

You can serve these with ketchup, mustard or whatever condiments you enjoy!!  These will not last long, but if you have any left overs you can freeze them for another day!!

I give this recipe plus out of 4……

2 comments on “Mini Corn Dog Muffins

  • Wow. I do like these. My grandkids love corn dogs and this would be so much cheeper and I would not have to deep fry them to make them. thanks for the great idea. This would be great for when you are out of ideas and money.

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