Corn Dog Muffins with the Boys & Girls Club Hartford at Trinity

Makes 12 Muffins

Ingredients:

• 1/4 cup unsalted butter, melted or vegetable oil
• 1 cup cornmeal
• 1/2 cup AP flour
• 1 teaspoon salt
• 1 cup buttermilk
• 1/2 cup milk
• 1 large egg
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 6 whole hot dogs
• ketchup and mustard, for serving

Method:

Combine corn meal, flour, salt, baking powder and baking soda in a mixing bowl. In a separate bowl, combine buttermilk, milk, and egg. Stir into the dry ingredients. Add 1/4 cup melted butter or vegetable oil, slightly cooled, stirring constantly.

Grease muffin tins, or line with paper cups and fill them a little more than half full with batter. Cut a hot dog into pieces (small rounds if using mini muffin tins; 1-inch slices if using larger muffin tins). Press hotdogs into batter.

Bake until cornbread is done, about 10 to 12 minutes. Remove from the pan and serve with ketchup and mustard!