Mini Corn Dog Muffins

 A little healthier, because it's not deep fried.   Great size for toddlers.   Great to bring to a party. 

MINI CORN DOG MUFFINS

(makes 24)

Ingredients:

*4 hot dogs (regular size)

*1/4 cup granulated sugar

*1 cup all-purpose flour

*1 cup corn meal

*2 teaspoons baking powder

*1/4 teaspoon baking soda

*1/2 teaspoon salt

*1 large egg, beaten

*2 tablespoon vegetable oil

*1 1/2 cups milk

*1 teaspoon white vinegar

*1 tablespoon butter, melted

*1 tablespoon vegetable oil

Directions:

~Cut 4  hot dogs into 6 equal pieces.

~In a large mixing bowl, sift 1/4 cup sugar, 1 cup flour, 1 cup corn meal, 2 teaspoons baking soda, and 1/4 teaspoon salt.

~Mix in 1 large egg, 1 1/2 cups milk, 2 tablespoons vegetable oil, and 1 teaspoon vinegar.

~Beat unit all the lumps are out and the batter is smooth  (batter should not be thick. If it is add a little more milk).

~Allow batter to rest for 15 minutes.

~Preheat oven to 450 degrees while batter is resting.

~In a small bowl, mix 1 teaspoon vegetable oil and 1 tablespoon butter together.

~Using a pastry brush, brush the butter mixture in the mini muffin pans, making sure you coat the bottom and sides.

~Ladle corn bread mixture into each muffin about 1/8 inch from the top (I use my cookie scoop and it's just the right amount).

~Gently push a piece of hot dog into the center of each one.

~Bake for 14-18 minutes, or until a golden brown.

~Allow to cool for 4-5 minutes before removing from pan (you may need to take a knife around the edges to remove some of the muffins).