Here’s a delicious recipe for lunchbox corndog muffins. In a large bowl, combine the flour, cornmeal, salt, sugar, and baking powder. In a small bowl, combine the milk, butter, mustard, and eggs. Pour into the dry ingredients, add the hot dog, and mix just until moistened. Line a muffin tin with paper muffin liners and fill each two-thirds full with muffin batter. Bake at 425 degrees F for about 18 minutes or until golden brown.
Ingredients:
1 cup flour
1-1/3 cups cornmeal
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 cup sugar
1 tablespoon baking powder
1-1/4 cup milk
1/3 cup melted butter
1 teaspoon yellow mustard
2 eggs, slightly beaten
1 cup hot dog, sliced very thin
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