Corn Dog Mini Muffins

Name: Corn Dog Mini Muffins
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 30 muffins
Ingredients: 1 cup all-purpose flour; 1 cup yellow cornmeal; ½ teaspoon baking soda; ¼ teaspoon salt; 1 cup buttermilk; ½ cup 1 stick unsalted butter, melted; ⅓ cup sugar; 2 large eggs; 6 beef franks

User Reviews

4.9

21 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
30 muffins
Course
Appetizer, Snacks

Corn Dog Mini Muffins

Iris Warren

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Everyone’s favorite corn dog made into the easiest mini muffins. Because everything tastes better in miniature size! 103.4 calories.

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Ingredients

Servings

1 cup all-purpose flour
1 cup yellow cornmeal
½ teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
½ cup 1 stick unsalted butter, melted
⅓ cup sugar
2 large eggs
6 beef franks cut into 1-inch pieces

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Instructions

Preheat oven to 375 degrees F. Lightly coat a 24-cup mini muffin tin with nonstick spray; set aside.
In a large bowl, combine flour, cornmeal, baking soda and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sugar and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Scoop 1 tablespoon batter into each cup and place 1 hot dog piece into the center. Place into oven and bake for 8-10 minutes, or until golden brown.
Remove from oven and cool on a wire rack.