Description
Easy baked corn dog muffins kids love. Perfect for quick meals and snacks.
Ingredients
Scale
- 1 1/4 cups yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk
- 1/4 cup melted unsalted butter
- 8 hot dogs, cut into 1-inch pieces
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a separate medium bowl, whisk together egg, milk, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
- Press 2-3 hot dog pieces into the center of each muffin cup.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- These are great for lunchboxes or a quick dinner with some fruit and veggies.
- You can use mini hot dogs if you prefer.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Lunch, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin