The batter. It may seem runny...but that is how it is supposed to be.
Cut each hot dog into 6 slices.
Fill each mini-muffin cup about 3/4 full of batter and then place a slice of hot dog in the middle.
I found this recipe at Lynn's Kitchen Adventures about a year ago. My kids love it! The kids love corn dogs, but we try to stay away from premade stuff. I have cut back the sugar from the original recipe and they are still plenty sweet. I have also made these with whole wheat flour and no one knew the difference.
Corn Dog Mini Muffins
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup white sugar
- 1 t. salt
- 3 1/2 t. baking powder
- 1 egg
- 1 cup milk
- 1/3 cup vegetable oil
- 6 hot dogs
Preheat oven to 400 degrees. Prepare mini-muffing pans by spraying with nonstick spray. (This recipe makes approximately 36 mini corn dogs.) Mix together dry ingredients. Then add the liquid ingredients. Stir until mixed thoroughly. Scoop into a greased mini muffin pan, filling the cups about 3/4’s of the way full. Cut each hot dog into six pieces. Put one piece in each muffin cup. Bake 10 minutes or until golden brown.