Corn Dog Muffins!
If you are strapped for time, you can simply buy a corn muffin mix and just add the hot dogs. This recipe will work for both regular sized muffins and mini muffins. Should make at least 18-20 regular sized muffins and about 28-32 mini muffins.
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup honey
- 1/2 cup yellow corn meal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 2 large eggs lightly beaten
- 1/3 cup olive oil or vegetable oil
- 3 tablespoons unsalted butter melted
- hot dogs; cut into small pieces I use the all natural nitrate-free ones from Trader Joe's
- cooking spray or cupcake liners
Instructions
- Preheat oven to 375 degrees and prepare a muffin tin (regular or mini) with cooking spray or muffin cupcake liners.
- In a large mixing bowl, combine the flour, honey, corn meal, baking powder and salt. In a separate bowl, combine the milk, eggs, oil and butter. Mix well and then add to the dry ingredients and stir until blended.
- Pour the batter into your muffins tin cups, about 2/3 full. Place the cut up hot dogs into the center of each tin with the batter. For the mini muffins, don't worry if your hot dog is still peeking out; it does not need to be covered with the batter. Bake for about 20 minutes or until the corn bread muffin is lightly firm. Cool on a wire rack. Serve and enjoy!