Real Food Mini Corn Dog Muffins
Servings: 48 mini muffins OR 24 mini muffins + 6 regular muffins
Ingredients
- 1/2 cup melted butter pastured butter is best
- 1/2 cup organic cane sugar
- 2 eggs pastured eggs are best
- 1 cup milk here are some notes about finding the best milk
- 1/2 teaspoon baking soda
- 1 cup organic cornmeal
- 1 cup organic all-purpose flour I like this einkorn flour
- 3/4 teaspoon sea salt
- 8 hotdogs I only buy this kind
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
Instructions
- *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!