Corn Dog Muffins

Corn Dog Muffins

The Party Girl Cookbook

Ingredients

5 hot dogs

1 cup cornmeal

1 cup all purpose flour

1/4 cup sugar

1 tablespoon baking powder

1 teaspoon salt

1/2 teaspoon pepper

1 cup milk

1/3 cup vegetable oil

1 egg

Preheat oven to 400F. Line 12 muffin tins with paper muffin cups. Cook the hotdogs in boiling water until done. Remove from heat and allow to cool while you prepare the muffin batter.

Combine all dry ingredients in a large bowl. Measure the milk into a two cup or larger measuring cup. Add oil and egg to milk and whisk together. Add wet to dry and mix until just combined. Slice the hotdogs into pennies and add to muffin mixture and mix with a few strokes. Using a spoon, pour the muffin batter into muffin tins. Fill each pan until 3/4 full. Bake for 20 minutes or until golden on top. Can be frozen up to two weeks. Makes 10-12 muffins.