Corn Dog Mini Muffins
Ingredients
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7 hot dogs
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¾ cup all-purpose flour
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¾ cup cornmeal
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3 tablespoons sugar
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2 teaspoons baking powder
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½ teaspoon salt
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¼ teaspoon baking soda
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 400°F on the Bake cook mode using the button below.
June Oven
Cut the hot dogs
Quarter the hot dogs lengthwise, then slice the strips into ¼” pieces. You will have about 2 cups. Set aside.
7 hot dogs
chopping board
knife
Combine the dry ingredients
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt and baking soda.
¾ cup all-purpose flour
¾ cup cornmeal
3 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
large bowl
whisk
measuring cups
measuring spoons
Combine the wet ingredients
In a medium bowl, whisk the milk, eggs and oil until combined.
medium bowl
liquid measuring cup
⅔ cup whole milk
2 large eggs
⅓ cup canola oil
Add the wet to the dry ingredients
Add the wet ingredients to the dry ingredients and mix with a rubber spatula until about 90% combined.
spatula
Add the hot dogs
Add the hot dog pieces to the batter and, using the spatula, gently fold them in until just combined. Do not overmix. Let sit for 3-4 minutes to ensure a high rise on the muffin tops.
Add the batter to the pan
Coat the cups of a mini muffin pan with nonstick spray. Spoon batter into the cups until they are full, about 2 tablespoons per cup. Use all the batter.
nonstick cooking spray
spoon
mini muffin pan
Bake the muffins
Transfer the mini muffin pan to the middle shelf of the June Oven. Bake the muffins 11 minutes, until the cornbread is light golden brown and a toothpick comes out clean when inserted in a center muffin. June will notify you when the muffins are ready.
Make the sauce
While the muffins are cooking, whisk the mayonnaise, mustard, honey and salt in a small bowl until combined.
small bowl
3 tablespoons mayonnaise
2 tablespoons yellow mustard
1 tablespoon honey
¼ teaspoon salt
Unmold and serve the muffins
Remove the muffins from the June Oven and set the pan on a cooling rack. Allow the muffins to cool in the pan 3-5 minutes, then use a butter knife or offset spatula to carefully remove them from the hot pan. Serve the muffins hot with the sauce alongside.
butter knife
cooling rack