Corn Dog Mini Muffins
Everyone’s favorite corn dog made into the easiest mini muffins. Because everything tastes better in miniature size! 103.4 calories.
Welcome to Super Bowl week here at Damn Delicious! I’m bringing you a week of simple, party foods that are sure to impress your guests at your next football party.
On Monday, we had those apple butter pastrami sandwiches. Today I bring you these epic corn dog mini muffins.
Now, I first saw these on Iowa Girl Eats about a year ago but I just never got around to making it.
But seeing that the Super Bowl is just days away, I knew I just had to share this with you guys.
It’s so easy to make, and it’s well received by both kids and adults, especially when you dunk them in that pool of ketchup.
They’re completely addicting too. I think I was able to eat about 8 of these without even thinking! But no worries. They’re only 100 calories each!
Corn Dog Mini Muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- ½ cup 1 stick unsalted butter, melted
- ⅓ cup sugar
- 2 large eggs
- 6 beef franks, cut into 1-inch pieces
Instructions
- Preheat oven to 375 degrees F. Lightly coat a 24-cup mini muffin tin with nonstick spray; set aside.
- In a large bowl, combine flour, cornmeal, baking soda and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sugar and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Scoop 1 tablespoon batter into each cup and place 1 hot dog piece into the center. Place into oven and bake for 8-10 minutes, or until golden brown.
- Remove from oven and cool on a wire rack.
Did you make this recipe?
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Thanks for the recipe. Not sure what I did wrong,,.all my mini muffins stuck to the pan. I did spray with PAM. Any ideas???
Oh no – I have no idea! PAM should do the trick. What kind of pan are you using?
My husband gets so excited when he finds out I’ve made these for his lunch. I usually cook these in a square muffin pan so they easily fit together for storage and packing (cook time increases about 5 minutes). If you’re going to freeze them, wrap them in heavy duty aluminum foil and store in a freezer bag. I’ve stored for at least a month without any problems.
I tried adding some jalapeno, think they’ll be perfect with tomatoes and salad (for a belly-friendly meal…)
I’ll try freezing them too (it’s just the 2 of us tonight so those littles guys might be too much!)
umm genius? Need I say more? Brilliant! I love homemade corndogs, but honestly frying anything is generally avoided unless essential. This allows delicious batter, the selected hot dog of your choice (versus whatever the brand name uses) and no frying. Heaven! Plus for what we do, finger food is ideal, and saves me having to do so many dishes!
Hi, would these freeze well?
I’m sure they would freeze just fine but I personally have not done it myself. We didn’t have any leftovers to freeze! 🙂
Yes they do..when you hear it up in the microwave just cover it with a wet paper towel or heat it up with a cup of water next to it.
I have featured this recipe before and wanted to share it with my readers again for my Friday Five – Superbowl Party Ideas over @ Feed Your Soul Too – http://www.feedyoursoul2.com/2014/01/friday-five-superbowl-party-ideas.html