Recipe Background
The Lost Dogs have hidden their hot dogs. Only thing to do now is go diving in to find them, teeth first! Inside each of these tender, corn-sweet mini muffins is a savory piece of juicy hot dog. Each one of The Lost Dogs are in fact mini corn dogs you can make at home in a snap! Your taste buds will be so thankful they found The Lost Dogs! How fun!
The Lost Dogs have hidden their hot dogs. Only thing to do now is go diving in to find them, teeth first! Inside each of these tender, corn-sweet mini muffins is a savory piece of juicy hot dog. Each one of The Lost Dogs are in fact mini corn dogs you can make at home in a snap! Your taste buds will be so thankful they found The Lost Dogs! How fun!
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 stick unsalted butter melted
- 1/3 cup sugar
- 2 large eggs
- 6 beef hot dogs cut into 1-inch pieces
Directions
- Preheat the oven to 375 degrees F.
- Lightly coat a 24-cup mini muffin tin with nonstick cooking spray.
- In a large bowl, add the flour, the cornmeal, the baking soda, and the salt and whisk to combine.
- In a large glass measuring cup or a separate bowl, add the buttermilk, the melted butter, the sugar, and the eggs and whisk to combine.
- Pour the buttermilk mixture into the dry ingredients mixture and using a rubber spatula, stir until just moistened into a batter.
- Scoop 1 tablespoon of the batter into each prepared cup of the mini muffin tin.
- Place 1 of the hot dog pieces in the center of the batter in each mini muffin cup.
- Bake until the muffins are golden-brown, about 8-10 minutes.
- Transfer the muffin tins to a wire rack to cool.
- Serve warm.
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