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Real Food Mini Corn Dog Muffins

Servings: 48 mini muffins OR 24 mini muffins + 6 regular muffins
Author: Kelly the Kitchen Kop


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:

  • 2 jalapeños chopped very small
  • 4 green onions chopped very small
  • 1/2 regular onion chopped very small
  • Roasted red peppers again, chopped very small


  • *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.
  • Enjoy!