Recipe CORN DOG MUFFINS

INGREDIENTS:

• 1 ½ cup all-purpose flour
• ½ cup honey
• ½ cup yellow cornmeal
• 1 Tbsp baking powder
• ½ tsp salt
• 1 ¼ cup milk
• 2 large egg, lightly beaten
• ⅓ cup olive oil or vegetable oil
• 3 Tbsp unsalted butter, melted

hot dog; cut into small pieces (I use the all natural nitrate-free ones from Trader Joe’s)
cooking spray or cupcake liners

DIRECTIONS:
Preheat oven to 375 degrees and prepare a muffin tin (regular or mini) with cooking spray or muffin cupcake liners.
In a large mixing bowl, combine the flour, honey, corn meal, baking powder and salt. In a separate bowl, combine the milk, eggs, oil and butter. Mix well and then add to the dry ingredients and stir until blended.
Pour the batter into your muffins tin cups, about ⅔ full. Place the cut up hot dogs into the center of each tin with the batter. For the mini muffins, don’t worry if your hot dog is still peeking out; it does not need to be covered with the batter. Bake for about 20 minutes or until the corn bread muffin is lightly firm. Cool on a wire rack. Serve and enjoy!