Mini Corndog Muffins

Name: Mini Corndog Muffins
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 48 serving(s)
Ingredients: 1/2 cup melted butter (or 1/4 cup butter cup unsweetened applesauce); 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 inch bites; ketchup, for serving; mustard, for serving

(1)

Recipe by PSU Lioness

I found this recipe when I was looking for food ideas for our Super Bowl party. They taste just like a little corn dog but they're in poppable muffin form and WAY easier to make! Make sure you use all-beef hot dogs to get the authentic corn dog taste. (Original recipe from iowagirleats.com)

READY IN: 32mins

SERVES: 48

UNITS: US

INGREDIENTS

Nutrition

¹⁄₂

cup melted butter (or 1/4 cup butter cup unsweetened applesauce)
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 inch bites
ketchup, for serving
mustard, for serving

DIRECTIONS

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.
In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine.
Whisk dry ingredients into wet ingredients in two batches.
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.
Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown.
Cool in mini muffin tin for 5 minutes before serving.
Serve with ketchup and mustard.
Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.

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