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Corndog Mini Muffins

First off, let's start with ingredients;

INGREDIENTS:
1/2 cup + 2 tbsp all purpose flour
6 tbsp yellow cornmeal
2 tbsp swerve granular
1/2 tsp salt
1/2 tsp baking soda
1/4 cup + 2 tbsp light sour cream
1/3 cup unsweetened almond milk
1 egg
1/4 cup melted light butter
3 lean beef hot dogs - chopped



Preheat oven to 400 degrees and spray a mini muffin tin with non-stick spray. Whisk together dry ingredients. In a separate bowl, mix together light sour cream, almond milk, and egg. Gently stir the wet mixture into the dry ingredients. Do not over mix. Slowly stir in melted butter. Fold in chopped hot dogs and spoon batter into muffin tins. Bake for 12 minutes and serve! I drizzled honey overtop but feel free to serve with whatever sauce you’d like!

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