Before you judge about this recipe, let me just say that my kiddos devoured them. For dinner, for lunches, for dinner again. Is it the novelty of a corn dog in a mini, handheld muffin shape? The fact that they are eating muffins for dinner? Is the cornbread just really good? Is it that normally the only corn dogs my children eat are Morningstar Farms veggie faux Corn Dogs? (Truthfully, those faux corn dogs are delish!! Love Morningstar Farms products and their faux Chik’n Nuggets are the only kind I give the Misses.)
Whatever the reason, the Misses loved these muffins and I will be making more very soon to stock the freezer. D. liked them too – he thought the cornbread was really tasty. He thought they might be good for a party and suggested using Lit’l Smokies next time. (Yes, that is the actual spelling of the product. Ugh. Not sure I can make that happen…) Maybe I’ll try these Veggie Dogs instead? 🙂
Whatever your preference, give them a try!
Mini Corn Dog Muffins
1/4 cup melted unsalted butter
1/4 cup unsweetened applesauce
1/2 cup granulated sugar
1 Tbsp. honey
1 cup buttermilk
1/2 tsp. baking soda
1 cup cornmeal
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 tsp. salt
8 all-beef hot dogs, cut into 1″ bites
1. Preheat oven to 375 degrees.
2. Spray a mini-muffin tin with non-stick spray.
3. Combine butter, applesauce, sugar and honey in a bowl and mix until combined.
4. Add the eggs, stirring to combine; Add the buttermilk and stir again until smooth.
5. In a separate bowl, mix together the baking soda, cornmeal, flours and salt.
6. Add half of the mixture to the wet ingredients, stir until combined; Add the remaining half and stir again.
7. Spoon 1 Tablespoon of batter into each mini-muffin cup.
8. Place one piece of hot dog into the middle of each cup.
9. Bake for 10-12 minutes until the cornbread is golden brown.
10. Cool in the muffin tin for 5 minutes then transfer to a cookie rack. Serve immediately.
(Leftovers can be stored in the refrigerator or frozen for later use. To reheat from refrigeration, microwave for 20-30 seconds. To reheat from frozen, microwave for 1-2 minutes, until warm all the way through.)
Source: The Jey of Cooking