MINI CORN DOG MUFFINS (Adapted from littlebcooks)

makes 36 mini muffins

6 hot dogs (I like Hebrew National Beef)
1 cup flour
1 cup cornmeal
½ cup sugar
2 ½ tsp baking powder
1 tsp salt
1 cup milk
1/3 cup vegetable oil
1 egg

Preheat oven to 350 F, and spray your mini muffin tins with cooking spray.

In a medium skillet on medium heat, brown the hot dogs for about 5-8 minutes (just until they start browning, you don’t want them to be burnt or for the skin to be too tough). Remove from heat and cut each hot dog into 6 pieces.

In a large bowl combine all dry ingredients for the corn muffin mixture.

Add the egg, milk and vegetable oil, and stir until just combined.

Fill each cup in the muffin tins about 3/4 full. Place and press one piece of hot dog into the center of each muffin cup.

Cook for 10 minutes at 350 F, then increase heat to 400 F, and cook another 2-4 minutes – you want them to be nicely light browned, but not burnt, so watch carefully. Remove from oven and cool in pan for 5 minutes before removing from trays.

Serve with your favorite hot dog condiments like mustard, ketchup and relish.

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