Mini Corndog Muffins

Fun little corn dog muffins that are perfect for a snack or appetizer

These cute little corn dog muffins would be a great appetizer or snack for kids.

They are also fun for adults, too

The recipe is easily doubled and they freeze well. I like to bake extra and keep them in the freezer for an easy snack or appetizer that kids love

Mini Corn Dog Muffins

Fun little corn dog muffins that are perfect for a snack or appetizer and a lot healthier than the typical fried version

5 from 1 vote

Print Rate

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 24 mini muffins

Author: Meme

Ingredients

• ▢ 2 tablespoon melted butter
• ▢ 2 tablespoon plain yogurt {regular or Greek}
• ▢ 2 tablespoon sugar
• ▢ 1 large egg
• ▢ ½ cup buttermilk
• ▢ ½ cup cornmeal
• ▢ ½ cup white whole wheat flour
• ▢ ½ teaspoon baking powder
• ▢ ¼ teaspoon salt
• ▢ 4 hot dogs each cut into 6 pieces

Instructions

• Preheat the oven to 375°F. Spray a mini muffin tin with cooking spray; set aside.
• Whisk together the butter, yogurt, and sugar. Whisk in eggs and buttermilk.
• In a separate bowl, stir together cornmeal, white whole wheat flour, baking powder, and salt. Whisk the dry ingredients into the wet ingredients. Stir just until combined.
• Spoon about 1 tablespoon of batter into each muffin tin. Stick a hot dog piece into the middle of each.
• Bake in preheated oven for 8-12 minutes {mine took 10} or until golden brown.
• Let cool in pan for about 5 minutes before transferring to cooling rack. Serve with ketchup or mustard if desired.

Notes

*To make buttermilk, add 1 teaspoon white vinegar to a measuring glass and add enough 2% milk to total ½ cup liquid. Let sit for about 10 minutes before using {do this first before preheating oven}.

*Based on a recipe from Iowa Girl Eats

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