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Description
Corn dog muffins are a fun twist on the classic corn dog, perfect for kids’ parties or quick snacks. Baked in a muffin tin, they’re easy to make and serve.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 egg
- 1/4 cup melted butter
- 4 hot dogs, chopped into small pieces
Instructions
- Preheat oven to 375°F (190°C). Grease a muffin tin.
- In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.
- Add milk, egg, and melted butter. Stir until combined.
- Fold in chopped hot dogs.
- Fill muffin cups 3/4 full with batter.
- Bake for 15-20 minutes or until golden brown.
- Let cool slightly before serving.
Notes
- Use mini muffin tins for bite-sized snacks.
- Substitute turkey or veggie dogs for dietary preferences.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg