Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup whole milk
- 1/2 cup unsalted butter, melted and slightly cooled
- 4–5 standard-sized hot dogs, cut into 1-inch pieces
- Non-stick cooking spray or paper liners
Instructions
- Preheat your oven to 375°F (190°C). Generously grease a 24-cup mini muffin tin with non-stick cooking spray or line each cup with paper liners to ensure easy removal.
- In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined and free of large lumps.
- In a separate medium bowl, beat the egg slightly. Whisk in the milk and the melted butter. If you like a bit of extra sweetness, you can add a tablespoon of honey at this stage.
- Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to stir them together just until moistened. Be careful not to overmix, as this can make the muffins tough.
- Spoon about one tablespoon of batter into each prepared muffin cup. The cups should be about two-thirds full to allow for rising.
- Take your cut hot dog pieces and press one piece firmly into the center of the batter in each cup. The batter should slightly rise up around the sides of the hot dog.
- Place the tin in the center of the oven and bake for 12 to 15 minutes. The edges should be golden brown, and a toothpick inserted into the bread part should come out clean.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. Serve warm immediately or let them cool completely for lunchbox packing.
- Cook Time: 25 minutes
- Diet: Kid-friendly