Mini Corn Dog Muffins

Recipe from Melinda Noakes

1/2 C melted butter (or 1/4 C butter + 1/4 C unsweetened applesauce)
1/2 C sugar
2 eggs
1 C buttermilk
1/2 tsp baking soda
1 C cornmeal
1 C all purpose flour
1/2 tsp salt
8-10 all-beef hot dogs,
cut into 1″ bites

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 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. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.