Medicated Mini Corn Dog Muffins

Keep the pigs under the blanket and bake these up instead! Hotdogs (or cheese cubes, if you prefer) are encased in a cornmeal muffin for that perfect balance of savory and sweet. Like it spicy? Feel free to add chopped jalapeños to the batter.

Makes approximately 36 muffins


What you’ll need

1/4 c cannabutter, melted

1/4 c salted butter, melted

1/4 c honey (a thinner honey works best)

2 large eggs

1 c buttermilk (or 1 c milk + 1 T vinegar)

1 c all-purpose flour

1 c finely ground corn meal

1/2 t garlic powder

1/2 t baking soda

1 t salt

8-10 hot dogs or cheese cubes (or a combo of both), cut into 1-inch pieces

Optional: 1-2 jalapeños, seeded


What to do:

Preheat the oven to 340 degrees F. Grease a mini muffin tin well with softened butter or cooking spray.

If you’re not using pre-made buttermilk, make your own by whisking 1 T vinegar into 1 cup milk. Let stand for at least 5 minutes.

Combine butters and honey in a bowl and whisk to combine. Whisk in eggs and add buttermilk (or your substitute). Stir in the flour, cornmeal, garlic powder, baking soda, and salt until just combined. Fold in the chopped jalapeños, if using.

Spoon 1 T of batter into each mini muffin cup. Place one hot dog/cheese piece into the middle of each cup.

Bake for 15-18 minutes or until the muffins are golden brown.  Let cool slightly in the pan for 5 minutes before transferring to a wire rack. Eat warm with the condiment of your choice; honey mustard, ketchup or BBQ sauce are all great! Store your leftovers in the refrigerator or freezer.

Words of wisdom: Start low, go slow.

*Before using a cannabis infusion in a recipe, taste 1/4 t of the infusion with a small bite of food. Assess how you’re feeling after an hour and adjust the potency as needed. Remember: Infusing a whole dish requires careful planning... and mindful math!

Always label your edibles: “Contains cannabis, 21+” – Keep out of the reach of children.