Happy first day of March everyone! Spring is just around the corner and the thought of it just makes me smile ☺. This week my son has been on school vacation, so for me it has been a week of making sure there's plenty at the house for him to munch on. One thing that came to mind were these mini corn dog muffins. They are super quick to make, and he loves corn dogs so it was perfect.
I personally do not eat hot dogs. I've never like them, not even as a kid. I always think I want one when I smell them cooking on the grill though, but then I take a bite and I remember that I don't like them. However, both my son and husband like them so if they want to have it on the dinner menu I just cook up an apple chicken sausage for myself. The odd thing is that as a kid I too liked corn dogs and ate them often. But it's been a loooonnnggg time since I've had one!
My son loves these things and was happy to eat them for dinner and for snacking during the week. I figure, if he's going to eat a corn dog I prefer it be one I've made instead of the store bought variety. They smelled so good as I pulled them out of the oven, so I decided to try one. I surprised myself - I actually liked them and ate another one! I guess I still like corn dogs.....just not regular hot dogs. Go figure.
Mini Corn Dog Muffins (makes 36 mini muffins)
6 hot dogs (whichever kind is your preference - we use natural casing dogs)
1 cup all-purpose flour
1 cup cornmeal½ cup sugar
2 ½ tsp baking powder
1 tsp salt
1 cup milk
1/3 cup vegetable oil
Preheat oven to 350, and spray your mini muffin tins with cooking spray. In a medium skillet on medium heat, brown the hot dogs for about 5-8 minutes (just until they start browning, you don't want them to be burnt or for the skin to be too tough). Remove from heat and cut each hot dog into 6 pieces.
In a large bowl combine all dry ingredients for the corn muffin mixture. Add the egg, milk and vegetable oil and stir until just combined. Fill each cup in the muffin tins about 3/4 full. Place and press one piece of hot dog into the center of each muffin cup. Cook for 10 minutes at 350, then increase heat to 400 and cook another 3-5 minutes - you want them to be nicely browned, but not burnt, so watch them closely. Remove from oven and cool in pan for 5 minutes before removing from trays. Serve with your favorite hot dog condiments.