21 Jun Corndog Muffins

Serves 12 – 20

These are a fantastic appetizer for a game day or a cute weeknight
snack. I often use gourmet sausage or kielbasa in this recipe.

1/2 cup stone-ground yellow cornmeal
1/2 cup all-purpose flour
3 tablespoons sugar
1/2 heaping teaspoon fine salt
1/2 teaspoon baking soda
2 large eggs
3/4 cup soymilk
1 tablespoon white vinegar
3 tablespoons margarine, melted
Eight 6-inch all-beef hot dogs, ends trimmed, cut into fifths
3 tablespoons dill pickle relish or 2 tablespoons mustard

Preheat the oven to 425 degrees F; place three 12-cup mini muffin tins
in the oven to heat up.

In a medium sized bowl, whisk together the cornmeal, flour, sugar,
salt and baking soda. In the other bowl, whisk together the eggs,
soymilk, vinegar and melted margarine. Pour the wet ingredients into
the dry, and stir to combine.

Remove the muffin tins from the oven. With a 1-tablespoon scoop,
carefully fill each cup half full with batter. Place a piece of hot
dog in the center of each muffin cup, and dollop with 1/4 teaspoon
relish or mustard.

Bake until golden brown and set, 7 to 10 minutes.