Mini Corndog Muffins - cooking recipe

Ingredients

1/2 cup melted butter (or 1/4 cup butter cup unsweetened applesauce)
1/4 cup unsweetened applesauce
1/2 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
8 -10 all-beef hot dogs, cut into 1 inch bites
ketchup, for serving
mustard, for serving

Preparation

Preheat oven to 375 degrees.
Combine butter and sugar in a bowl, and whisk to combine.
Add eggs and whisk to incorporate.
Add buttermilk and whisk to incorporate.
In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine.
Whisk dry ingredients into wet ingredients in two batches.
Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup.
Place one hot dog bite into the middle of each cup.
Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown.
Cool in mini muffin tin for 5 minutes before serving.
Serve with ketchup and mustard.
Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.