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