Mini Corn Dog Muffins
Mini Corn Dog Muffins are a fun and easy snack that combines the classic taste of corn dogs with the convenience of muffins, perfect for parties, game days, or a simple weeknight dinner.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
Wet Ingredients
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
Main Ingredients
- Hot dogs cut into pieces Any type of hot dog can be used.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a bowl, mix together the cornmeal, flour, baking powder, salt, and sugar.
- In another bowl, whisk together the milk, egg, and melted butter.
- Combine the wet and dry ingredients until just mixed.
Baking
- Fill each muffin cup halfway with batter, then add a piece of hot dog on top.
- Cover the hot dog with more batter.
- Bake for about 15-18 minutes or until golden brown.
- Let cool for a few minutes before serving.
Notes
Serve warm or at room temperature with dipping sauces like mustard, ketchup, or honey. For variations, consider adding cheese or toppings like chopped onions or jalapeños. Store in an airtight container for up to two days at room temperature, a week in the refrigerator, or freeze for up to three months.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 14gProtein: 4gFat: 5gSaturated Fat: 2gSodium: 250mgSugar: 1g
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