Preheat oven to 375 degrees and spray a mini muffin pan with non-stick cooking spray.
In a mixing bowl, whisk together the butter and sugar. Add eggs and stir well. Add evaporated milk and whisk until combined.
In a separate bowl, add flour, cornmeal, baking soda, and salt, and stir to combine.
Whisk half the flour mixture into the egg mixture until combined. Add in the remaining flour mixture and whisk until completely combined.
Spoon 1 tablespoon of batter into each mini muffin cup. Place a 1-inch hot dog piece into the middle of each muffin cup.
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
Check the ingredients of your gluten free flour blend for xanthan gum. If your flour blend doesn’t contain it, try adding ¼ teaspoon to the recipe.
Spray the mini muffin pan liberally with non-stick cooking spray, including the cups and the area between the cups. This will make it easy to remove the muffins from the pan.
Use a 1 tablespoon measure to spoon the batter into the muffin cups. Overfilling the muffin cups will cause the muffin tops to connect while baking. The muffins will still taste good, but you’ll have to cut the tops apart.