These tasty mini muffin corn dogs are perfect for an easy snack or crowd-pleasing appetizer! Bake now and freeze for later.
Find even more delicious freezer-friendly recipes and super helpful step-by-step instruction guides right here!
Mini Muffin Corn Dog
Ingredients
- 3/4 cup All-purpose flour
- 3/4 cup Yellow cornmeal
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 3/4 cup Milk
- 1/2 cup Butter
- 1/3 cup Sugar
- 2 Eggs
- 6 Hotdogs
Instructions
BAKING:
1. Preheat the oven to 375℉ and lightly coat a 24-cup mini muffin tin with nonstick spray and set aside.
2. Get out 6 hotdogs and cut each into 4 bite size pieces and set aside for later.
3. In a large bowl, combine 3/4 cup all-purpose flour, 3/4 cup yellow cornmeal, 1/2 tsp baking soda and 1/4 tsp salt.
4. Get out another bowl and whisk together 3/4 cup milk, 1/2 cup butter (melted), 1/3 cup sugar, and 2 eggs. Pour mixture over dry ingredients and stir until moist.
5. Fill each cup about halfway with the batter and place 1 hotdog piece into the center of each cup.
6. Bake for 8-10 minutes or until golden brown.
7. Once completely cooled add the muffins into bags, seal, and freeze flat!
REHEATING:
8. Simply pop in the microwave for 1-2 minutes until they are warmed through and enjoy!
Notes
-Swap flour for gluten free kind! (I like using the King Arthur brand)
-Swap butter for your favorite dairy free kind! (I like to use Country Crock Plant Butter for this!)-Swap milk for your favorite dairy free milk and just use a little less than 1 cup.
You can flash freeze by placing the ingredients on a pan with parchment paper and sticking it in the freezer 20-40 minutes until the items are frozen. Unless instructed not to, make sure the food isn't touching so that they don't stick together when you go to take them out later!