Mini Honey Corn Dog Muffins

These little bites are so perfect. They are perfect for kids, I would imagine, but since I don't have any kids to taste test these on, I have the adult verdict: They are amazing with a cold beer and football on TV. Really, these are easy to make and the perfect food for mindless snacking. On football days, aka, Thursday, Friday, Saturday, Sunday, my husband loves to have snacks, sometimes more than meals.

One of the best things about this recipe is that you can easily bake them, toss them into a ziplock bag, and put them in the freezer, then just place them into the microwave for 1-2 minutes to warm them up. This recipe made about 50 mini-muffins, so the other half went into the freezer for a really quick game-day snack. I bet these would be a great addition to a kid's lunchbox.

This recipe was part of a recipe swap I participated in, it is hosted by The Taste of Home Cooking, and I got the blog The Jey of Cooking. This was a perfect recipe for me, because I had already been planning on making these. We loved every bite of them! The batter was really flavorful and I loved that these were lightened up by using applesauce and whole wheat flour. It makes snacking on these feel a little less dangerous!
Source: The Jey of Cooking

Ingredients:
1/4 cup of Melted Butter
1/4 cup of Applesauce, unsweetened
1/2 cup of Sugar
1 tablespoon of Honey
2 Eggs
1 cup of Buttermilk
1/2 teaspoon of Baking Soda
1 cup of Cornmeal
1/2 cup of All-Purpose Flour
1/2 cup of Whole Wheat Flour
1/2 teaspoon of Salt
8 All-Beef Hotdogs, cut into 1 inch pieces

Directions:
First, pre-heat your oven to 375 degrees. Spray your mini-muffin pan with non-stick cooking spray. Set aside.

Now, in a large bowl, whisk the butter, applesauce, sugar, and honey together. Whisk in the eggs until well combined, and then the buttermilk.

Next, in a medium sized bowl, combine the baking soda, cornmeal, both flours, and salt.

Add half of the dry ingredients to the wet ingredients and whisk until combined, add the other half in and mix well.

Place one tablespoon of the mixture into each mini-muffin tin, place a hot dog in the center.

Bake for 12-14 minutes until the cornbread is done.

Serve with ketchup and mustard.

Enjoy!

Happy Cooking,
The Barbee Housewife