Mini Corndog Muffins Recipes

Steps:

• Special equipment: three 12-cup mini muffin tins
• Preheat the oven to 425 degrees F; place three 12-cup mini muffin tins in the oven to heat up.
• Meanwhile, you will need two bowls for the cornbread batter. In one bowl, whisk together the cornmeal, flour, sugar, salt and baking soda. In the other bowl, whisk together the eggs, buttermilk and melted butter. Pour the wet ingredients into the dry, and stir to combine.
• Remove the muffin tins from the oven. With a 1-tablespoon scoop, carefully fill each cup half full with batter. Place a piece of hot dog in the center of each muffin cup, and dollop with 1/4 teaspoon relish.
• Bake until golden brown and set, 7 to 10 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins.
• Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin.
• Bake in a preheated oven 14 to 18 minutes, or until golden brown.

Steps:

• Heat oven to 375ºF.
• Prepare muffin batter as directed on package; spoon into 24 mini muffin pan cups sprayed with cooking spray.
• Press 1 each VELVEETA cube and hot dog slice into batter in center of each muffin cup.
• Bake 10 to 12 min. or until golden brown. Cool 5 min. before removing from pans. Serve warm with mustard.

Steps:

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

Steps:

• Preheat the oven to 375 degrees F and spray the mini muffin pan with nonstick spray.
• For the muffins: Whisk together the buttermilk, melted butter, sugar and egg in a medium bowl. In another medium bowl, whisk together the cornmeal, flour, baking soda and salt. Add the wet ingredients to the dry ingredients and stir to combine. Don't overmix.
• Fill each mini muffin cup halfway with the batter. Gently push a piece of hot dog into the batter in each cup, being careful not to push it all the way to the bottom. Bake until the edges just start to brown and the muffins are cooked through, about 10 minutes.
• For the Creole mustard sauce: Meanwhile, whisk together the mustard, mayonnaise, honey, hot sauce and vinegar in a small bowl.
• Serve the mini corn dog muffins warm with the mustard sauce.