Mini Corndog Muffins

Ingredients: 

1/2    cup melted butter (or 1/4 cup butter cup unsweetened applesauce)
1/4    cup unsweetened applesauce
1/2    cup sugar
2       eggs
1       cup buttermilk
1/2    teaspoon baking soda
1       cup cornmeal
1       cup all-purpose flour
1/2    teaspoon salt
8-10 all-beef hot dogs, cut into 1 inch bites
         ketchup, for serving
         mustard, for serving

Directions:

1.   Preheat oven to 375 degrees.
2.   Combine butter and sugar in a bowl, and whisk to combine.
3.   Add eggs and whisk to incorporate.
4.   Add buttermilk and whisk to incorporate.
5.    In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine.
6.    Whisk dry ingredients into wet ingredients in two batches.
7.    Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup.
8.    Place one hot dog bite into the middle of each cup.
9.    Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown.
10.  Cool in mini muffin tin for 5 minutes before serving.
11.  Serve with ketchup and mustard.
12.  Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.