Mini Corn Dog Muffins

Mini Corn Dog Muffins

gluten free30 minute meal

Ingredients

MAKES 48 MINI MUFFINS

• 1/2 cup melted butter
• 1/2 cup sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup certified gluten-free cornmeal
• 1 cup gluten-free baking blend or all-purpose flour
• 1/2 teaspoon salt
• 8-10 all-beef hot dogs, cut into 1" bites

Directions

1. Preheat oven to 375 degrees. Combine butter and sugar in a bowl then whisk to combine. Add eggs then whisk to incorporate, and then add buttermilk and whisk to incorporate.
2. In a separate bowl, combine baking soda, cornmeal, flour, and salt then stir to combine. Whisk into wet ingredients in two batches.
3. Spray a mini muffin tin very well with non-stick spray then spoon 1 Tablespoon batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
4. Bake for 8-12 minutes or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator then re-heat for 20-30 seconds before serving.

** I didn't have a mini-muffin tin so I used a regular muffin tin and I cooked them for about 15-18 minutes.