Mini corn dog muffins

My girls love this! I freeze and just reheat and they are an easy lunch.

Makes 48 mini muffins

Ingredients:

1/2 cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)

1/2 cup sugar (or 1/2 cup agave)

2 eggs

1 cup buttermilk

1/2 teaspoon baking soda

1 cup cornmeal

1/2 cup whole wheat flour

1/2 cup all-purpose flour

1/2 teaspoon salt

8-10 turkey dogs cut into 1″ bites

Directions:

1. Preheat oven to 375 degrees. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.

2. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.

3. Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.

4. Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.