Mini Corndog Muffins

• 1/2 cup melted butter (or 1/4 cup butter cup unsweetened applesauce)
• 1/4 cup unsweetened applesauce
• 1/2 cup sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 8 -10 all-beef hot dogs, cut into 1 inch bites
• ketchup, for serving
• mustard, for serving

1. Preheat oven to 375 degrees.
2. Combine butter and sugar in a bowl, and whisk to combine.
3. Add eggs and whisk to incorporate.
4. Add buttermilk and whisk to incorporate.
5. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine.
6. Whisk dry ingredients into wet ingredients in two batches.
7. Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup.
8. Place one hot dog bite into the middle of each cup.
9. Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown.
10. Cool in mini muffin tin for 5 minutes before serving.
11. Serve with ketchup and mustard.
12. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.

butter, unsweetened applesauce, sugar, eggs, buttermilk, baking soda, cornmeal, flour, salt, bites, ketchup

Taken from www.food.com/recipe/mini-corndog-muffins-474731 (may not work)