Corn Dog Muffin Bites Recipes

CORN DOG MUFFIN BITES

Steps:

• Preheat the oven to 425 degrees F. Grease 2 mini muffin pans with cooking spray.
• Mix the cornmeal, flour, baking powder, baking soda and salt together in a bowl. Whisk the buttermilk, honey, oil and eggs together in a separate bowl. Pour the dry mixture into the wet ingredients and thoroughly combine with a whisk.
• Pour 1 tablespoon batter into each prepared mini muffin cup. Lay hot dog slices cut-side down in the center of each batter-filled muffin cup. Top each with an additional tablespoon of batter.
• Bake for 14 minutes, then serve.

MINI CORN DOG MUFFINS WITH CREOLE MUSTARD SAUCE

Steps:

• Preheat the oven to 375 degrees F and spray the mini muffin pan with nonstick spray.
• For the muffins: Whisk together the buttermilk, melted butter, sugar and egg in a medium bowl. In another medium bowl, whisk together the cornmeal, flour, baking soda and salt. Add the wet ingredients to the dry ingredients and stir to combine. Don't overmix.
• Fill each mini muffin cup halfway with the batter. Gently push a piece of hot dog into the batter in each cup, being careful not to push it all the way to the bottom. Bake until the edges just start to brown and the muffins are cooked through, about 10 minutes.
• For the Creole mustard sauce: Meanwhile, whisk together the mustard, mayonnaise, honey, hot sauce and vinegar in a small bowl.
• Serve the mini corn dog muffins warm with the mustard sauce.

CORN DOG BITES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spray 2 24-cup mini-muffin pans with cooking spray.
• Cut hot dogs into 4 pieces crosswise and cut each piece lengthwise to make 8 pieces per hot dog.
• Whisk flour, corn meal, sugar, baking powder, and salt in a bowl; stir in milk, egg, and vegetable oil to make a smooth batter. Stir chopped hot dogs into batter and spoon the mixture into prepared mini muffin cups.
• Bake in the preheated oven until the corn muffins are lightly browned and set in the center, about 8 minutes.

CORN DOG MINI MUFFINS

Steps:

• 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.