Mini Corn Dog Muffins

Makes 24 mini corn dogs Prep time: 10 minutes Cook time: 20 minutes

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 20

Cooling Time 5

Total Time 35

Servings

Calories 107kcal

1 ¼ cups All-Purpose Flour regular or gluten-free measure-for-measure flour blend
¾ cup Yellow Corn Meal fine grind
½ teaspoon Salt
2 teaspoons Baking powder
1 cup Milk
¼ cup Honey
¼ cup Vegetable oil
1 Egg lightly beaten
6 Hot Dogs regular length, cut into quarters

Preheat oven to 400 degrees. Spray a 24-cup mini muffin pan with nonstick cooking spray (if not already a non-stick surface).
In a large bowl, whisk together the flour, yellow corn meal, salt, and baking powder.
In a separate bowl, whisk together the milk, honey, vegetable oil and egg.
Add the milk mixture to the flour mixture and stir until combined.
Spoon the corn bread batter evenly into the prepared muffin pan. NOTE: the batter will come up just below the rim of the muffin cavities.
Place a piece of hot dog into the middle of each muffin, pushing the hot dogs down into the batter.
Bake in the preheated oven for 20 minutes, until the edges of the muffins are golden brown.
Allow to rest in the pan for 5 minutes before serving.