Yield 48 mini muffins OR 24 mini muffins + 6 regular muffins
Extra add-ins -- I haven't tried them but my friend Nancy suggested it and I thought they sounded good, especially if you're serving them as an adult appetizer:
*Note: see the pictures below the recipe. :)
Boil hot dogs until hot, cool.
Preheat oven to 375*. Butter your muffin pans or use paper muffin cup liners. Mix dry ingredients separate from wet ingredients, then combine until mixed.
Add in your choice of optional add-ins, but my kids just like them plain. :)
Use this size ball scooper if you have it (much easier), or just drop 1 Tablespoon of batter into each mini-muffin cup. Use 3 Tablespoons of batter in the regular muffin cups if you're using those.
Cut hotdogs into 1" pieces, put one into each mini muffin cup or 2 pieces into the regular muffin cups. If you have extra, you can put extra pieces into some.
Bake 8-12 minutes or until golden. Cool before serving or they won't come out nicely.
Kids like to dip these into (organic) ketchup, of course, but we like to dip them into mustard.
Recipe by Kelly the Kitchen Kop at https://kellythekitchenkop.com/real-food-mini-corn-dog-muffins/