Description
Easy baked mini corn dog muffins perfect for kids. A healthier alternative to fried corn dogs.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 8–10 hot dogs, cut into 1-inch pieces
Instructions
- Preheat oven to 375°F (190°C). Grease a mini muffin tin or line with paper liners.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, whisk together milk, oil, and egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour batter into prepared mini muffin cups, filling each about two-thirds full.
- Place one piece of hot dog into the center of each muffin cup.
- Bake for 15-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool slightly before serving.
Notes
- Use your kids’ favorite type of hot dog.
- Serve with ketchup, mustard, or other dipping sauces.
- These are great for lunchboxes or snacks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 mini muffins
- Calories: 250
- Sugar: 5g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg