Preheat oven to 425 degrees
In a bowl, combine the dry ingredients: flour, cornmeal, sugar, baking powder, salt, and baking soda.
In another bowl, combine the wet ingredients: egg, buttermilk, and Greek yogurt. Mix well. And then add the corn kernels and stir.
Add the wet mixture to the dry mixture and stir till just incorporated being careful to not over mix.
Slice hot dogs into 1 inch segments
Spoon the batter into the muffin cups, filling the cups 3/4 full. Place a hot dog piece in the center of each muffin cup.
Place the pan in the oven for 10-15 minutes until the tops are golden brown and toothpick inserted into the center of muffin comes out clean.
Serve with ketchup and mustard or your favorite topping. Enjoy! Yields 16 regular muffins or 24 mini muffins.
- 1/2c All-Purpose flour
- 1/2c Yellow cornmeal
- 1/2Tbsp Sugar
- 1.0tsp Baking powder
- 1/2tsp Salt
- 1/4tsp Baking soda
- 1.0 Large egg
- 3/4c Low-fat buttermilk
- 3.0Tbsp Greek yogurt
- 1.0c Frozen corn kernels
- 4.0 Hot dogs