Corn Dog Mini Muffins

I saw these on Foodgawker and thought they would be perfect for the Superbowl.  I made these in both a regular sized muffin tin and in a mini sized tin.  I would recommend using the mini tin going forward.  There is a much better ratio of the corn muffin to the hot dog.

I mixed up the hot dogs by using traditional little hot dogs and by also making some using little beef smokies.  I also played a little bit with how the hot dogs were placed into the corn muffins.  I placed some in the tins before I added the muffin mixture.  If you do this, the hot dogs will only peak through a little bit.  If you put them in after filling the tins with the muffin mixture, they will be more visible.

Recipe
Corn Dog Mini Muffins(adapted from Savory Simple):

• 1cup all-purpose flour
• 1 cup yellow cornmeal
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup evaporated milk
• 1/2 cup sugar
• 1/2 cup unsalted butter, melted
• 2 large egg
• 40 little hot dogs including some little beef smokies

• Preheat oven to 375 degrees F. Lightly coat a 24-cup mini muffin tin and a regular muffin tin with nonstick spray; set aside.
• In a large bowl, combine flour, cornmeal, baking soda and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, sugar, butter and egg. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
• Scoop 1 tablespoon batter into each cup and place 1 hot dog piece into the center (I also placed the hot dogs in first too).
• Place into oven and bake for 8-10 minutes, or until golden brown.
• Remove from oven and cool on a wire rack. Enjoy!