The search for kid friendly foods never seems to end, does it? Here is a recipe for corn dog muffins that we recently found that my kids seemed to like...for now, at least!

Corn Dog Mini Muffins

Ingredients:

1 cup cornmeal

1/2 cup all-purpose flour

2 tbsp packed light brown sugar

1 tbsp baking powder

1 tsp salt

1/2 tsp baking soda

1 cup buttermilk

1/2 cup milk

2 tbsp unsalted butter, melted

1 large egg

1 cup shredded extra-sharp cheddar cheese

5 hot dogs, diced

Optional: Ketchup, mustard, sour cream, and/or honey mustard for dipping

Directions:

Preheat the oven to 400 degrees F. Grease a 24 cup mini muffin pan generously with shortening or non-stick spray.

In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking  soda.

In a large bowl, combine the buttermilk, milk, butter, and egg. Stir in the dry ingredients and cheese just until combined. Spoon a generous tablespoonful of batter into each muffin tin. Add a few pieces of hot dog to each muffin cup.

Bake for 10-12 minutes, or until golden brown. Let the muffins cool for 10-15 minutes in the pan before removing. Serve warm with desired dipping sauces.

Nutrition information: 1 mini muffin is 103 calories, 9 g carbohydrates, 4 g protein, 6 g fat, 0g fiber, 23 mg cholesterol, 312 mg sodium.

Source: My mom found this in Parade magazine, I believe.

Notes: We made these as regular sized muffins. If you do the same, the cooking time will be slightly longer. Just test the muffins with a toothpick for doneness after about 12 minutes.