Corn Dog Muffins - cooking recipe

Ingredients

nonstick cooking spray
1 1/4 cups yellow cornmeal
1 1/4 cups unbleached all-purpose flour
2 tablespoons granulated sugar
1 teaspoon dry mustard
2 teaspoons baking powder
1 teaspoon salt
2 1/2 cups low-fat milk
3 eggs
2 tablespoons oil
8 fat free hot dogs

Preparation

Preheat oven to 375 degrees F. Spray 24 muffin cups generously with cooking spray, or use muffin liners.
Combine cornmeal, flour, sugar, dry mustard, baking powder, and salt in a medium-size bowl. Add milk, egg, and oil. Mix until smooth.
Cut hot dogs into 1-inch lengths. Spoon about 1/4 cup of batter into each prepared muffin cup. Place 3 hot dog pieces in each muffin cup.
Bake for 20 to 30 minutes, until a wooden pick inserted into the muffin comes out clean.
Serve with mustard, ketchup and relish.