Mini Southwestern Corn Pup Muffins with Fiesta Dipping Sauce

Ingredients

• 1 tablespoon double-acting baking powder 
• 2 tablespoons canola oil 
• 1 teaspoon chili powder 
• 1  eggs beaten
• 1 cup flour all-purpose
• 1 teaspoon garlic powder 
• 1 teaspoon ground cumin 
• 4  hot dogs cut into 1 inch pieces
• 0.5 cup mayonnaise 
• 1 cup milk 
• 0.3 cup monterrey jack cheese shredded
• 0.5 teaspoon salt 
• 0.5 cup cup heavy whipping cream sour
• 1.5 tablespoons taco seasoning dry
• 0.3 cup sugar white
• 0.8 cup cornmeal yellow

Equipment

• bowl
• oven
• whisk
• muffin tray

Directions

1. Preheat the oven to 400 degrees F (200 degrees C). Coat two 12 cup muffin tins with nonstick cooking spray or line with paper liners.
2. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, chili powder, cumin and garlic powder. Make a well in the center and pour in the milk, egg and oil. Stir until well blended, then gently stir in the cheese. Drop a smal spoonful of the batter into the bottom of each muffin cup.
3. Place a piece of hot dog on top of this batter. Fill cups with enough additional batter to cover the hot dog pieces.
4. Bake for 10 to 12 minutes in the preheated oven, or until muffins are lightly browned and spring back when lightly pressed. Cool slightly before removing from the muffin pans.
5. Serve warm with the Fiesta Dipping Sauce.
6. To make the Fiesta Dipping Sauce, whisk together the sour cream, mayonnaise and taco seasoning mix until smooth.
7. Serve immediately.