Mini Corn Dog Muffins
- 1 cup all purpose flour
- 1 cup yellow corn meal
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 1/2 cup salted butter melted
- 1/3 cup sugar
- 2 large eggs
- 6 beef hot dogs cut into 1 inch pieces
Preheat oven to 375 degrees F.
Lightly coat a 24-cup mini muffin tin with nonstick spray; set aside.
In a large bowl, combine flour, cornmeal, baking soda and salt.
In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sugar and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Scoop 1 tablespoon batter into each cup and place 1 hot dog piece into the center.
Place into oven and bake for 8-10 minutes, or until golden brown.
Remove from oven and cool on a wire rack.