Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1 cup (160g) yellow cornmeal (medium or fine grind)
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup (240ml) milk
  • 1/4 cup (60ml) vegetable oil
  • 10-12 hot dogs (beef or pork), cut into 1-inch (2.5 cm) pieces

Instructions:

  1. Preheat oven to 400°F (200°C). Grease a 24-cup mini muffin tin well.
  2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the egg, milk, and vegetable oil.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix! A few lumps are okay.
  5. Fill each muffin cup about halfway with batter. Place a piece of hot dog in the center of each cup, pressing down slightly.
  6. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
  7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm, with toothpicks for easy handling, if desired.