Corn Dog Mini Muffins Recipe
- Yield: 24 pieces
ashley haugen
Ingredients
- 1 1/4cups all-purpose flour
- 3/4cup yellow corn meal
- 1/3cup sugar
- 2teaspoons baking powder
- 1/2teaspoon baking soda
- 1/4teaspoon salt
- 1cup buttermilk
- 1/3cup vegetable oil
- 1large egg, lightly beaten
- 2tablespoons butter, melted
- 4 hot dogs, each cut into 6 equal pieces (24 total)
Instructions
- Preheat oven to 400 degrees F. Grease mini muffin pans for 24 mini muffins.
- Combine flour, corn meal, sugar baking powder and soda and salt in a medium bowl. Whisk to blend. In another bowl, whisk together the buttermilk, melted butter, oil and egg to combine. Pour buttermilk mixture into the flour mixture and stir until almost smooth. Spoon into the prepared pan.
- Place 1 piece of hot dog into the center of each muffin tin.
- Bake until muffins are puffed and golden, about 15 minutes.
- Transfer to a wire rack and cool 3 minutes.
Recipe courtesy of Christine Yoon-Taylor of My Epicurean Adventures, a former hardware engineer turned stay-at-home mom trying to raise a happy, healthy family and have as much fun as possible along the way.
