Cheesy Corn Dog Muffins
1 c all-purpose flour
1/4 c wheat flour
3/4 c corn meal
2 tsp baking powder
1 c skim milk
1/4 c vegetable oil
1/2 c shredded Mexican blend or cheddar cheese (pepper jack would be really yummy!)
4-5 hot dogs, uncooked.
Preheat oven to 400 F. Line muffin tins with papers (or spray well). Mix all ingredients except the hot dogs and scoop into muffin cups, reserving some of the batter to top with.
Slice hot dogs into pieces just long enough to fit in your muffin cups (top to bottom), and insert them into the center of each cup.
Top with a little more batter to cover the hot dog pieces.
|I love my adorable tall skinny muffin tin from IKEA, but you could use a regular one.|
Bake for about 15 minutes, or until a knife inserted in the center comes out clean.