Corn Dog Muffins
Ingredients
- 207 g finely ground yellow cornmeal
- 168 g all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 78 g granulated sugar
- 130 g butter
- 1 egg egg
- 1/2 cup buttermilk
- 5 to 6 hot dogs hot dogs
- Mustard Mustard Mustard
- Ketchup Ketchup Ketchup
- Relish Relish Relish
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Instructions
- Line a mini muffin tray with baking spray.,Simply Recipes / Annika Panikker
- In a large bowl, add the cornmeal, flour, baking powder, baking soda, salt, and sugar. Stir together with a spatula until combined.,Simply Recipes / Annika Panikker,Simply Recipes / Annika Panikker
- In another bowl, add the melted butter, eggs, and buttermilk and whisk until smooth.,Simply Recipes / Annika Panikker
- Pour the buttermilk mixture into the dry ingredients and stir well, making sure there are no lumps or dry pockets of flour.,Simply Recipes / Annika Panikker
- Cut each hot dog into 1-inch pieces. You’ll want 20 pieces total.,Simply Recipes / Annika Panikker
- Using a tablespoon measure, distribute the cornbread batter into the greased muffin tray.,If you’re stingy with the batter, you can get 24 muffins, but they won’t be as cornbread-y. For the best ratio, make just 20 muffins, which will mean you have 4 wells empty in the tin.,Push a piece of hot dog into the batter of each well, making sure the hot dog goes all the way to the bottom.,Simply Recipes / Annika Panikker,Simply Recipes / Annika Panikker
- Bake for 8 to 10 minutes until the muffins have risen, become a golden color, and a toothpick inserted into the cornbread portion of the muffin comes out clean.
- Remove the muffins from the pan with the help of a small offset spatula. Serve the muffins warm with mustard, ketchup, or relish. They pack well making for a delicious lunch treat.,Leftovers can be stored in an airtight container in the fridge for up to 4 days. I think they are just as delicious fridge cold.,Love the recipe? Leave us stars and a comment below!,Simply Recipes / Annika Panikker,Simply Recipes / Annika Panikker
Source
Original recipe: View Original