Mini corn dogs without frying

Ingredients for 1 servings:

• 3 sausages (hot dog sausages, poultry or pork, depending on what you like)
• 1 tsp, crushed paprika powder, sweet
• 60 g butter, melted (do not let it get too hot!)
• 2 eggs, room temperature
• 180 ml milk, room temperature, maybe a little more
• 150 g corn flour, fine
• 120 g wheat flour
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp sugar
• 1 tsp onion granules

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 38 minutes

Corn Dog Muffins, makes 8 – 9

First, cut the hot dog sausages into approximately 4 cm long pieces and set aside. To make the batter, combine the melted butter, eggs, and milk. In another bowl, combine the cornflour, wheat flour, baking powder, salt, sugar, dried onion, and sweet paprika, then sift the mixture into the egg mixture and mix well. Divide the batter among the muffin cups and place a sausage in the center of each. Bake the muffins at 180°C (350°F) for 15-18 minutes. They taste just as good warm as they do cold and are best served with a fresh salad. Warming them makes them a little harder to remove from the paper baking cups, but that doesn’t affect their flavor. You can also dip them: spicy salsa goes great with them!