5 from 2 votes
Stack of mini corn dog muffins on white plate with cups of ketchup and mustard
Mini Corn Dog Muffins
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 

These mini corn dog muffins are perfect as party appetizers, game day munchies, and late night snacks!

Course: Appetizer, Snack
Cuisine: American, Gluten free
Yield: 36 mini muffins
Calories: 105 kcal
Ingredients:
  • 1/2 cup butter, melted
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup evaporated milk
  • 1 cup gluten free flour
  • 1 cup cornmeal
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10 hot dogs cut into 1" pieces
Directions:
  1. Preheat oven to 375 degrees and spray a mini muffin pan with non-stick cooking spray.

  2. In a mixing bowl, whisk together the butter and sugar.  Add eggs and stir well.  Add evaporated milk and whisk until combined.

  3. In a separate bowl, add flour, cornmeal, baking soda, and salt, and stir to combine.

  4. Whisk half the flour mixture into the egg mixture until combined.  Add in the remaining flour mixture and whisk until completely combined.

  5. Spoon 1 Tablespoon of batter into each mini muffin cup.  Place a 1-inch hot dog piece into the middle of each muffin cup.

  6. Bake for 10-12 minutes or until muffins are golden brown.  Remove from oven and place muffin pan on a wire rack.  Allow muffins to cool 5 minutes in pan before serving.

Notes

 

Recipe adapted from Iowa Girl Eats

Nutrition Facts
Mini Corn Dog Muffins
Amount Per Serving (2 muffins)
Calories 105 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 23mg8%
Sodium 181mg8%
Potassium 57mg2%
Carbohydrates 11g4%
Sugar 3g3%
Protein 2g4%
Vitamin A 110IU2%
Vitamin C 0.2mg0%
Calcium 26mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.