Mini Corndog Muffins

For the family that's always on the go or has picky eaters... this is for you! Bake a batch, or three and freeze the leftovers. Whenever you need a quick lunch or need something to toss in their lunch box, grab a couple of these delicious little muffins.

Print Recipe

Prep Time 5

Cook Time 12

Course Main Course

Cuisine American

Servings 36 muffins

Equipment

Muffin tins, regular or mini

Ingredients

½ C. Butter melted
½ C. Sugar
2 Eggs
1 C. Buttermilk
½ tsp. Baking Soda
½ tsp. Salt
1 C. Cornmeal
1 C. Flour all purpose
1 pkg. Hot Dogs cut into bite size pieces

Instructions

Preheat oven to 375 degrees. Grease muffin tin well and set aside.
In a medium bowl, mix sugar and melted butter.
Once combined, add eggs and mix well.
Add buttermilk and set aside.
Combine baking soda, salt, cornmeal and flour.
Add half of the dry ingredients in to wet and stir until combined.
Take the diced up hot dogs and toss in the dry ingredients to coat them. Once coated, add them and the leftover flour mix to the wet ingredients. (This will help the batter stick to the hot dogs so they don't sink.)
If using a regular muffin tin, I like to use an ice cream scoop or you could use a 1/4 measuring cup. When using a mini muffin tin, use a cookie scoop or a tablespoon to scoop batter.
Bake at 375 degrees for 8-12 minutes for regular size or 5-7 for minis. Keep an eye because each oven is different.

Notes

*To freeze, place on a baking sheet lined with a silicone mat or parchment paper and flash freeze. Then toss in a labeled freezer friendly bag. These will last 2-3 months in the freezer.

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