A fun, real food twist on the classic corn dog. Freezer and lunchbox friendly.
Preheat the oven to 350F. Grease or line a muffin pan.
Whisk the dry ingredients together in a large bowl.
Whisk the wet ingredients together in a medium bowl.
Add the wet ingredients to the dry ingredients, and stir to combine.
Add a spoon of batter to each muffin cup.
Cut the hot dogs into fourths. Add one to each muffin.
Spoon the remaining batter over the hot dogs.
Bake the muffins for 20-22 minutes, until firm in the centers.
Let the corndog muffins rest for 5 minutes before serving. Serve alone, or with a side of ketchup and mustard.
These are freezer-friendly. Store them in a freezer bag or container. Defrost as many muffins as desired in the fridge overnight, or reheat them directly from the freezer using the microwave or oven. These are great for the lunchbox. Serve them with ketchup or mustard.