Mini Corn Dog Muffins

Ingredients

• •0.75 cup all-purpose flour
• •0.75 cup yellow cornmeal
• •2 tbsp granulated sugar
• •2 tsp baking powder
• •0.5 tsp salt
• •1 large egg
• •0.75 cup whole milk
• •3 tbsp vegetable oil
• •0.5 cup shredded cheddar cheese
• •4 hot dogs (regular beef or chicken)
• •as needed cooking spray

Directions

1. 1Preheat oven to 400°F and spray a 24-cup mini muffin tin generously with cooking spray.
2. 2Whisk flour, cornmeal, sugar, baking powder, and salt together in a large bowl.
3. 3In a separate bowl, beat egg with milk and vegetable oil, then pour over the dry ingredients and stir just until combined — a few lumps are fine.
4. 4Fold in shredded cheddar cheese.
5. 5Cut each hot dog into 6 equal rounds.
6. 6Spoon batter into each mini muffin cup, filling about two-thirds full, then press one hot dog round into the centre of each.
7. 7Bake for 13–15 minutes until golden on top and a toothpick inserted into the batter comes out clean.
8. 8Cool for 3 minutes in the tin before turning out; serve with ketchup and mustard for dipping.

💡 Cocktail wieners (little smokies) work perfectly here as a one-piece insert. For a milder flavour kids prefer, use mild cheddar. These reheat beautifully in a 350°F oven for 8 minutes and freeze well for up to 2 months — make a double batch and stash them.

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