Description
Mini corn dog muffins are sweet-savory, kid-friendly bites—perfect for parties, lunchboxes, and quick snacks.
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
2 tablespoons granulated sugar
1 teaspoon kosher salt
1 large egg
1 cup whole milk
1/3 cup neutral oil
8 hot dogs, cut into 4 pieces each (32 pieces)
Nonstick spray
Ketchup and mustard, for serving
Instructions
Heat oven to 400°F. Spray a 24-cup mini muffin pan (or two 12-cup pans).
Whisk cornmeal, flour, baking powder, sugar, and salt.
Whisk egg, milk, and oil. Stir into dry ingredients just until combined.
Fill each mini cup about 2/3 full. Press one hot dog piece into each.
Bake 10 to 12 minutes until golden and set. Serve warm with ketchup/mustard.
Notes
Make-ahead: Reheat at 350°F for 6 to 8 minutes.
Freezer: Freeze cooled muffins up to 2 months; reheat at 350°F for 10 to 12 minutes.
Tools: Mini muffin pan.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baking
- Cuisine: American