Corndog Muffins

Yield – 2 dozen

Preparation Time – 15 minutes

Cooking Time – up to 18 minutes

Ingredients

• 4 hot dogs, each one cut into 6 pieces
• 1 ½ cup white flour
• 1 ½ cup yellow cornmeal
• 2 tsp salt
• 1 Tbsp baking powder
• 2 tsp baking soda
• 2 Tbsp white sugar
• ¼ cup cooking oil, such as canola or vegetable
• ½ cup applesauce
• 2 eggs
• 2 ½ cups milk

Directions

• Preheat the oven to 400. Spray 24 muffin tin cups with non-stick cooking spray.
• Prepare the cornbread batter by whisking together all the dry ingredients. Stir in the wet ingredients and let the batter sit for 10 minutes.
• Drop a spoonful of batter into the muffin tin, then add a hot dog piece, then fill the muffin cup with more batter.
• If you want to make mini muffins, fill the cup half full, then press the hot dog piece into the middle of the batter, leaving some of the hot dog showing on the top.
• Bake in the preheated oven for 16 to 18 minutes, or until cornbread is cooked through in the center.
• To Freeze: Let cool completely before adding to plastic freezer baggie or container. Let thaw in the refrigerator and reheat in the microwave. If sending in a lunchbox, reheat them and drop them into a thermos container to keep them warm.