Description
These bite-sized mini corn dog muffins are a fun, family-friendly appetizer that’s perfect for parties, game days, or a quick snack. Packed with savory hot dog flavor and a delicious cornmeal crust, they’re sure to be a crowd-pleaser.
Ingredients
– 1 cup all-purpose flour
– 1 cup yellow cornmeal
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup granulated sugar
– 1 cup milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 8 hot dogs, cut into 1-inch pieces
Instructions
1. Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick cooking spray or butter.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar.
3. In a separate bowl, whisk together the milk, egg, and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to overmix.
5. Gently fold in the hot dog pieces.
6. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
7. Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Allow the mini corn dog muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
Notes
For best results, use high-quality hot dogs. You can also experiment with different types of sausages or cheese fillings. These muffins are best served warm, but they can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 20
- Category: Bites & Finger Foods
- Method: Baking
- Cuisine: American