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Mini-Corn Dog Muffins

Great little appetizer bites!
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 48 bites
Calories 75kcal

Ingredients

  • 8 hot dogs cut into 1" pieces
  • 2 eggs
  • 1 1/4 cup buttermilk
  • 1/3 cup honey
  • 1 stick unsalted butter melted
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon Creole seasoning
  • 1 green jalapeno minced (optional)
  • 1 red jalapeno minced (optional)
  • 1 1/4 cups cornmeal
  • Dipping sauces ketchup, BBQ, or this maple honey mustard

Instructions

  • Preheat oven to 400 F.
  • Spray two mini-muffin pans (24 muffins each) with non-stick spray.
  • Whisk together the eggs, buttermilk, honey and butter in medium sized bowl.
  • Slowly whisk in the flour, baking powder, Creole seasoning, jalapenos, and cornmeal. Stir until smooth.
  • Place one tablespoon of the mixture into each muffin cup. Then, push a piece of hot dog down into the middle of each cup.
  • Bake 10-15 minutes or until golden.
  • Serve with your favorite dipping sauces.

Nutrition

Calories: 75kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 88mg | Potassium: 42mg | Fiber: 1g | Sugar: 2g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg