Mini Corn Dog Muffins

How to Make Mini Corn Dog Muffins at Home

Recipes may be AI-assisted. Always verify ingredients for allergies and dietary needs.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 cup milk
• 1 large egg
• 8 count hot dogs
• 2 teaspoons baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• optional mustard
• optional ketchup

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Grease a mini muffin tin with non-stick spray or vegetable oil.

3. 3

   In a large mixing bowl, combine 1 cup of cornmeal, 1 cup of all-purpose flour, 2 teaspoons of baking powder, 1 tablespoon of sugar, and 1 teaspoon of salt. Mix well.

4. 4

   In another bowl, whisk together 1 cup of milk, 1 large egg, and 1 tablespoon of vegetable oil until fully combined.

5. 5

   Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix.

6. 6

   Chop the 8 hot dogs into small pieces and fold them into the batter.

7. 7

   Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full.

8. 8

   Bake in the preheated oven for 12-15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

9. 9

   Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack.

10. 10

    Serve warm with mustard and ketchup for dipping, if desired.