Corn Dog Mini Muffins

• Meat

  • 6 Beef franks

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 1 cup Cornmeal, yellow
  • 1/4 tsp Salt
  • 1/3 cup Sugar

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 cup Buttermilk

Found on damndelicious.net

Description

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1/2 cup (1 stick) unsalted butter, melted
• 1/3 cup sugar
• 2 large eggs
• 6 beef franks, cut into 1-inch pieces

Directions

• 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.