Corn Dog Muffins (Print Version)

# Ingredients:

→ Batter Ingredients

01 - 2 tbsp sugar, granulated
02 - 1/2 cup plain yellow cornmeal
03 - 1/8 tsp fine salt
04 - 1/2 cup regular flour
05 - 1/4 cup melted butter
06 - 1/4 tsp baking soda
07 - 1 egg, large
08 - 1 tsp baking powder
09 - 1/2 cup tangy buttermilk

→ Main Filling

10 - 5-6 hot dogs, sliced into 1-inch pieces

→ Toppings

11 - Relish
12 - Ketchup
13 - Mustard

# Instructions:

01 - Set your oven to 375°F and spritz a mini muffin tin with non-stick spray.
02 - Mix together salt, sugar, cornmeal, flour, baking powder, and soda in a large bowl until everything is even.
03 - Whisk egg, buttermilk, and melted butter in a different bowl till smooth.
04 - Add the wet mixture into the dry one, stirring till it’s free of lumps.
05 - Slice hot dogs into roughly 20 one-inch chunks.
06 - With a tablespoon, scoop batter into the muffin cups and press one piece of hot dog into each cup.
07 - Pop them in the oven for 8–10 mins until they turn golden and a toothpick comes out dry.
08 - Gently remove them from the pan with a small spatula and enjoy warm with your favorite toppings.

# Notes:

01 - Store leftovers in a sealed container in the fridge for up to four days.
02 - Makes a set of 20 bite-sized muffins for perfect layering of cornbread and hot dogs.
03 - You can eat them warm or grab them cold straight from the fridge.

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