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Corndog Mini Muffins
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Description
An easy kid pleaser and a favorite of armchair quarterbacks.
Ingredients
- 1 cup All-purpose Flour
- 1 cup Yellow Cornmeal
- ½ cups Sugar
- 1 teaspoon Salt
- 3-½ teaspoons Baking Powder
- 1 whole Egg, Slightly Beaten
- 1 cup Milk
- ⅓ cups Vegetable Oil
- 6 whole Bun Length Hot Dogs (I Use Hebrew National)
Preparation
Mix together dry ingredients. Then add the liquid ingredients. Stir until well mixed.
Drop by tablespoonfuls into a greased mini muffin pan, filling the cups between 1/2 and 2/3 of the way full (about a tablespoonful, depending on the depth of your tin).
Take hotdogs and cut into 1 inch pieces. Stick them into the middle of each muffin mixture.
Bake at 400 degrees for about 15 minutes, or until the cornbread is golden and starts to brown around the edges.
They make the perfect dipping size for kids, as well as a great appetizer.
Makes 48 mini muffins.
Note: this mixture also makes nice mini cornbread muffins without the hotdogs!
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2 Comments
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gretchen1981 on 2.23.2010
these are sooo easy! & very good, thanks for sharing.
yardsailor on 12.23.2009
These sound great! My 9 year old grandson will love them. I will be giving them a try with Gluten Free Flour as he has Celiac disease, no wheat for him. I will let you know if they work out. thanks for sharing.