Corn Dog Mini Muffins
These corn dog mini muffins capture the flavor of corn dogs without the frying. They are perfect appetizers for a football party. They’re wonderful dipped in mustard or ketchup, and kids love, love, love them!
These muffins are made with a corn muffin batter that gets extra moistness from buttermilk. It adds a slight acidity to the batter, which helps with the leavening and softens the crumb. It’s pretty magical.
If you don’t want to buy a whole quart of buttermilk, you can use the powdered version. Just don’t try to reconstitute it. Instead, mix the powdered buttermilk into the dry ingredients, and add water to the wet ingredients.
I often use powdered buttermilk, but this time I bought a quart and used some of the rest to make buttermilk potato dinner rolls for Thanksgiving. Well worth it!
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