Corn Dog Muffins (Print Version)

# Ingredients:

01 - ½ cup yellow cornmeal.
02 - ½ cup all-purpose flour.
03 - 1 teaspoon baking powder.
04 - ¼ teaspoon baking soda.
05 - ⅛ teaspoon salt.
06 - 2 tablespoons granulated sugar.
07 - ¼ cup butter, melted.
08 - 1 egg.
09 - ½ cup buttermilk.
10 - 5-6 hot dogs.
11 - Mustard, ketchup, relish for serving.

# Instructions:

01 - Heat oven to 375°F. Spray mini muffin tin with baking spray.
02 - Combine cornmeal, flour, baking powder, baking soda, salt, and sugar.
03 - Whisk melted butter, egg, and buttermilk separately.
04 - Mix wet into dry ingredients until smooth. Cut hot dogs into 1-inch pieces.
05 - Fill muffin wells, add hot dog piece to each. Bake 8-10 minutes until golden.

# Notes:

01 - Use mini muffin tin only.
02 - Keeps 4 days refrigerated.
03 - Can be eaten cold.

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