Corn Dog Muffin Bites
- Level: Easy
- Yield: 40 mini muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 250
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 33
- Dietary Fiber
- 1
- Sugar
- 8
- Protein
- 6
- Cholesterol
- 42
- Sodium
- 426
- Total: 35 min (includes cooling time)
- Active: 15 min
Ingredients
Cornbread Batter (see Cook's Note):
Nonstick cooking spray, softened butter or vegetable oil, for greasing
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 vegetable oil
1/4 cup honey
2 large eggs
Hot Dogs:
3 veggie, turkey or beef hot dogs, cut into 1/2-inch-thick coins
For Serving:
Ketchup and mustard
Directions
Special equipment:
two 24-cup mini-muffin pans; 40 wooden ice pop sticks- Preheat the oven to 425 degrees F. Grease two 24-cup mini-muffin pans with nonstick cooking spray, butter or oil.
- For the cornbread batter: Combine the cornmeal, flour, baking powder, baking soda and salt in a small bowl.
- In a medium bowl, whisk together the buttermilk, oil, honey and eggs. Add the dry ingredients and whisk until thoroughly combined.
- (Alternatively, if using cornbread mix, follow the directions on the package.)
- Pour 1 tablespoon batter into each of 10 cups in each of the prepared mini-muffin pans.
- Divide the hot dog slices among the cups, adding them cut-side down to the batter. Top each batter-filled cup with 1 tablespoon of batter.
- Bake until the muffins start to turn golden, about 14 minutes. Let cool slightly; remove the mini-muffins from the pans, insert an ice pop stick into each one and serve with ketchup and mustard.
Cook’s Note
Alternatively, use your favorite boxed cornbread mix instead of making your own cornbread batter. Prepare enough batter to yield at least 40 mini muffins.