Corn Dog Mini Muffins

September 14, 2015

So yummy, and even better with ketchup!


My kids devoured these the first time I made them. They are so easy to make and bake in the oven in under ten minutes. Keep a batch in your freezer for lunch boxes, after school snacks, or picnic treats.


(This recipe was adapted from



1 cup all-purpose flour
1 cup yellow cornmeal
½ teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
     (or 2 teaspoons lemon juice + 1 cup milk – let sit 5 min for DIY buttermilk)
½ cup or 1 stick butter, melted
1/3 cup sugar
2 eggs
6 hot dogs, cut into 1” pieces


Preheat oven to 375.


In a medium bowl, whisk together dry ingredients: flour, cornmeal, baking soda, and salt. Set aside.


In a second bowl, whisk together wet ingredients: buttermilk, butter, sugar and eggs, until well combined.


Add dry ingredients to wet, and stir well.


Drop by tablespoon into mini muffin tin and top with hot dog.


Bake until golden brown, about 8-10 minutes. Turn out on a wire rack to cool completely.


Bag cooked mini muffins and freeze for up to 1 month.



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