Healthy Mini Corn Dog Muffins

1. Preheat oven to 425°F. Generously butter a 24-count mini muffin pan.

2. In a large bowl, combine the dry ingredients: flour, cornmeal, sugar, baking powder, salt, and baking soda.

3. In a medium bowl, combine the wet ingredients: egg, buttermilk, and Greek yogurt. Mix well. Once the wet ingredients are combined, add the corn kernels and stir.

4. Add the buttermilk mixture to the flour mixture and stir till just incorporated, being careful not to overmix. Spoon the batter into the muffin cups, filling the cups 3/4 full.

5. Next, slice the hot dogs into 1-inch segments. Place a hot dog piece in the center of each muffin cup and place the muffin pan into the oven. Bake for 10 to 15 minutes until the tops turn golden and a toothpick inserted into the muffin comes out clean. Carefully remove the corn dog muffins from the muffin cups and place on a cooling rack to cool.

6. Serve with ketchup and mustard or your favorite corn dog topping. Refrigerate (for up to 3 days) or freeze any leftovers. Reheat in the microwave or oven (preferable oven or toaster oven).