Mini Corn Dog Muffins

• 4 whole Hot Dogs, Cut Into 1/2 Inch Coins
• 1 cup Yellow Corn Meal
• 1 cup White Corn Meal
• 1/2 cups All-purpose Flour
• 1 Tablespoon Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1/4 cups Honey
• 1- 1/2 cup Buttermilk
• 2 whole Large Eggs
• 1/4 cups Vegetable Oil

1. Preheat oven to 450 degrees F and grease 2 mini muffin tins (and a third one if you have it).
2. 1.
3. Cut the hot dogs up into 1/2-inch pieces, set aside.
4. 2.
5. Mix the dry ingredients together in a bowl, set aside.
6. 3.
7. In a separate bowl, whisk together the wet ingredients.
8. 4.
9. Pour the wet ingredients over the dry ingredients and thoroughly combine with a whisk.
10. 5.
11. Using a teaspoon, place a teaspoonful of batter into the bottom of the greased mini muffin tins.
12. 6.
13. Place a hot dog coin on top, then place another teaspoon of batter on top of the hot dog.
14. 7.
15. Bake in the 425 degrees F oven for about 15 minutes.
16. Serve with mustard and ketchup.
17. I got the original recipe from Weelicious, but tweaked it to suit my tastes.
18. Weelicious says you can also use a packaged corn bread mix instead of making your own cornbread.

coins, white corn, allpurpose, baking powder, baking soda, salt, honey, buttermilk, eggs, vegetable oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/mini-corn-dog-muffins/ (may not work)