Corndog muffins


INGREDIENTS:

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 1/3 cup sugar
  • 2 large eggs
  • 6 hot dogs ( We love the Hebrew National brand)

DIRECTIONS:

  1. Preheat oven to 375 degrees. Coat a 24-cup mini muffin tin with nonstick spray.
  2. In a a mixing 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 mix until combined.
  3. Scoop 1 tablespoon batter into each cup and place 1 hot dog piece into the center. Place into oven and bake for 10 minutes, or until golden brown.
  4. Remove from oven and cool on a wire rack.