Mini Corn Dog Muffins

     Everyone in my family looks forward to the fair, mostly for all the corn dogs and elephant ears.  But as most of us know, its probably good for our waistlines that the fair only comes once a year!  However, these mini corn dog muffins are almost guilt free!  They also make the perfect appetizer or snack for a get together.

¼ cup butter
¼ cup unsweetened applesauce
½ cup sugar
2 eggs
1 cup buttermilk
½ tsp. baking soda
1 cup cornmeal
1 cup flour
½ tsp. salt
8-10 hot dogs (I used Hebrew National 98% Fat Free Beef Franks)

     Preheat oven to 375°.  Combine butter, applesauce, and sugar in a bowl.  Add eggs and whisk until well combined.  Stir in the buttermilk.  In a separate bowl, combine the rest of the ingredients except the hot dogs.  Stir the dry mixture into the wet ingredients, half the mixture at a time.  Whisk together until well combined.
     Spray a mini muffin pan with cooking spray.  Scoop a tablespoon of batter into each muffin cup.  Cut each hot dog into about 5-6 pieces.  Put a hot dog piece in each muffin cup.  Bake for about 10-12 minutes or until golden brown.  Makes 48 mini muffins (feel free to cut the recipe in half!)