Name: Corn Dog Muffin Bites
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: approximately 40 corn dog muffin bites
Ingredients: Nonstick cooking spray, for the muffin pans; 1 3/4 cups cornmeal; 3/4 cup all-purpose flour; 1 tablespoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 1/2 cups buttermilk; 1/4 cup honey; 1/4 cup vegetable oil; 2 large eggs; 3 hot dogs, cut into 1/2-inch coins

Directions

Preheat the oven to 425 degrees F. Grease 2 mini muffin pans with cooking spray.
Mix the cornmeal, flour, baking powder, baking soda and salt together in a bowl. Whisk the buttermilk, honey, oil and eggs together in a separate bowl. Pour the dry mixture into the wet ingredients and thoroughly combine with a whisk.
Pour 1 tablespoon batter into each prepared mini muffin cup. Lay hot dog slices cut-side down in the center of each batter-filled muffin cup. Top each with an additional tablespoon of batter.
Bake for 14 minutes, then serve.

Cook’s Note

Feel free to use any type of hot dog you prefer (veggie, beef, turkey, etc.) for this recipe. To freeze, allow to cool entirely. Place on a parchment-lined baking sheet and freeze until solid, about 1 hour. Transfer to a freezer storage bag, label and freeze for up to 3 months. When ready to serve, place in a toaster oven or oven preheated to 300 degrees F until heated through, 8 to 10 minutes.

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