CORN DOG MUFFINS by NancyC
Makes 17 muffins

1/2 cup butter, melted
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup yellow cornmeal
1 cup flour
1/2 teaspoon salt
1 (14-oz.) package Lit’l Smokies® sausages, divided (set aside 17 sausage links, 1 for each muffin. (Note: if you want to use hot dogs instead, chop up enough hot dogs into small chunks to fill up 2 to 2 1/2 cups)

Preheat oven to 375˚F. Line muffin pans with paper liners; set aside.

In medium bowl, combine melted butter and sugar. Add eggs and beat until well-blended. Add buttermilk, blending well. Then stir in baking soda, cornmeal, flour, and salt, and mix until well-blended.

Set aside 17 of the Lit’l Smokies® sausages; chop the remaining sausages into small chunks and mix into the cornbread batter.

Fill muffin cups almost 3/4 full with batter, then add a Lit’l Smokies® link on top of each one (Note: if you don’t want quite so much sausage in your muffins, just use the one unchopped sausage link and place on the top of each cup of muffin batter; you’ll probably get about 14 muffins if you do this).
-Another note: If using chopped hot dogs, mix your small chunks into the batter and fill each muffin cup 3/4 full; you don’t need to put anything on top, but if you want to, just slice up a few hot dogs and put a round slice in the center of each muffin.

Bake at 375˚F for 15 minutes. Let cool about 5 minutes and remove from pan. Serve warm.

Recipe from NancyC | nancy-c.com