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CORN DOG MUFFINS (KID-SIZED FOOD IS BACK!)

INGREDIENTS

• 1 1/2 cups flour (I use half white and half wheat)
• 1/2 cup finely ground cornmeal
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1 Tablespoon baking powder
• 1 1/4 cups milk
• 2 large eggs slightly beaten
• 1/4 cup oil
• 3 Tablespoons butter, melted
• 8 beef hot dogs, cut into 4 equal pieces

INSTRUCTIONS

1. Preheat oven to 400°. Spray muffin tin with cooking spray.
2. In a large bowl, mix together flour(s), cornmeal, sugar, salt, and baking powder.
3. Make a well in the middle and add milk, eggs, oil, and butter. Stir until just mixed and no dry streaks are visible.
4. Fill mini muffin cups half full of batter, and insert one piece of hot dog into the center of each one.
5. Bake for 12 minutes, or until muffins start to turn golden on the edges and an inserted toothpick comes out clean.
6. Cool in the pan for five minutes, and then turn out onto a wire rack or dish towel.
7. Serve warm with ketchup and mustard.

This Recipes Adapted From Site

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