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Mini Corn Dog Muffins

Prep
Cook
Serves 6people
Ingredients
1/2
cup melted butter
1/2
cup sugar
2
eggs
1
cup buttermilk
1/2
tsp baking soda
1
cup certified gluten-free cornmeal
1
cup gluten-free baking blend or all-purpose flour
1/2
tsp salt
8-10
all-beef hot dogs, cut into 1" bites
Directions
1.
Preheat oven to 375 degrees. Combine butter and sugar in a bowl then whisk to combine. Add eggs then whisk to incorporate, and then add buttermilk and whisk to incorporate.
2.
In a separate bowl, combine baking soda, cornmeal, flour, and salt then stir to combine. Whisk into wet ingredients in two batches.
3.
Spray a mini muffin tin very well with non-stick spray then spoon 1 Tablespoon batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
4.
Bake for 8-12 minutes or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator then re-heat for 20-30 seconds before serving.

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