Mini Corn Dog Muffins – a delicious recipe with Coins, White Corn, All-purpose, Baking Powder, Baking Soda, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 450 degrees F and grease 2 mini muffin tins (and a third one if you have it).
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1.
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Cut the hot dogs up into 1/2-inch pieces, set aside.
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2.
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Mix the dry ingredients together in a bowl, set aside.
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3.
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In a separate bowl, whisk together the wet ingredients.
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4.
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Pour the wet ingredients over the dry ingredients and thoroughly combine with a whisk.
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Using a teaspoon, place a teaspoonful of batter into the bottom of the greased mini muffin tins.
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Place a hot dog coin on top, then place another teaspoon of batter on top of the hot dog.
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Bake in the 425 degrees F oven for about 15 minutes.
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Serve with mustard and ketchup.
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I got the original recipe from Weelicious, but tweaked it to suit my tastes.
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Weelicious says you can also use a packaged corn bread mix instead of making your own cornbread.
590
kcal
Calories
42
g
Fat
49
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 4 whole Hot Dogs, Cut Into 1/2 Inch Coins, 1 cup Yellow Corn Meal, 1 cup White Corn Meal, 1/2 cups All-purpose Flour, and more.
Yes, Mini Corn Dog Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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