Corn Dog Mini-Muffins

Ingredients

• ½ cup melted butter
• ½ cup sugar
• 2 large eggs
• 1 cup buttermilk
• 1 cup corn meal
• 1 cup all purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 pound Lit’l Smokies, cut into 1 inch pieces

Instructions

1. Preheat the oven to 375 degrees F
2. Spray the cavities of two 24 cavity mini muffin pans with spray oil, or line the cavities with cupcake liners.
3. In a medium bowl, whisk the butter and sugar together until well combined.
4. Add the eggs to the butter mixture and whisk. Whisk in the buttermilk.
5. In a small to medium bowl, whisk together the corn flour, all purpose flour, baking soda, and salt.
6. Add the dry ingredients to the wet ingredients in two batches, stirring to combine between each addition.
7. Using a tablespoon cookie scoop or a tablespoon, divide the batter among the 48 cavities in the pans. If you use cupcake liners, spray each one lightly with spray oil, one at a time, just prior to adding the batter.
8. Push the 1 inch pieces of the Lit’l Smokies into the batter so that it stands straight up.
9. Bake for 8 to 12 minutes, until they are set and slightly golden on the edges.
10. Cool the muffins in the pan for five minutes before serving. Leftovers should be refrigerated and then reheated in the microwave for 20 to 30 seconds.