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Corndog Muffins

Rethinking the corndog and taking out the stick is one of the best ideas I've seen in a long time!
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 12 servings
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 c. flour
  • 1 c. yellow cornmeal
  • ⅓ c. sugar
  • 2 ½ tsp. baking powder
  • 1 c. milk
  • 2 large eggs
  • ¼ c. vegetable oil
  • 3 hot dogs cut into ½ inch pieces

Method
 

  1. Start by heating your oven to 425°F and greasing either a regular muffin tin or a mini muffin tin with cooking spray. Then, in a medium-sized bowl mix the flour, cornmeal, sugar, and baking soda together until combined. In a second bowl, whisk the milk, eggs, and oil together until fully mixed. Next, mix the wet ingredients into the dry ingredients until just combined.
  2. In a saucepan, go ahead and saute your hot dog bites for 2-3 minutes over medium heat. You can also pop them in the microwave for a minute or two if you'd like.
  3. Last, pour the batter into the muffin tins so that each tin is ¾ full. Then place a hot dog bite into the middle of the tin so that it's mostly submerged in the batter. Then pop the tin into the oven for 13-15 minutes or until the muffins are golden brown. Remove and allow to cool slightly before serving with your choice of dipping sauce!