Monday, February 20, 2012

Corn Dog Muffins

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'Corn Dog Muffins'

Ingredients

1/2 cup melted butter
1/2 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 teaspoon salt
8-10 all-beef hot dogs, cut into 1.5″ bites

Directions

1. Heat oven to 375. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.
2. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.
3. Spray a muffin tin with non-stick spray, and spoon 2-3 tablespoon of batter into each muffin cup. Place one hot dog bite into the middle of each cup.
4. Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.

***PRINT RECIPE***


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All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife