I figured I’d take a break from Santorini things (let’s be honest, I just can’t quite handle the pictures reminding me of the fact that I don’t live there!) and give you an easy summer recipe.

Corn dogs, to me, are the essence of summers spent at baseball games, theme parks and beach boardwalks. Who doesn’t love that?

And who doesn’t love a corn dog?! Especially when it has cheese, ranch dressing and Sriracha!

Cheesy Spicy Ranch Corn Dog Muffins

*corn muffin recipe slightly adapted from Everyday Food; makes 6 muffins*

1/2  stick of butter

3/4 c. cornmeal

1/2 c. flour

3 tbsp. sugar

3/4 tsp. of baking powder

1/2 tsp. salt

1/4 tsp. of baking soda

1/3. milk

1 egg

1/3 c. of low-fat ranch dressing

1/4 c. of salsa verde

3 tbsp. of dried parsley

1/4 c. of Sriracha

2 large (cut into 3 pieces each) or 3 medium (cut into 2 pieces each) hot dogs

3 slices of cheddar cheese, each cut in half

Preheat oven to 400 degrees and grease 6 muffins tins. In a large bowl, put your butter, then melt in the microwave. Whisk in the milk, eggs and seasonings (ranch, salsa,etc).Next stir in the dry ingredients, making sure not to over mix.

In each of your muffin tins, put about 2 tablespoons of batter. Next put in a piece of cheese, then a piece of hot dog and top it off with about 2 more tablespoons batter.

Bake for about 15-20 minutes, just until lightly browned and the tops spring back when you touch them. Remove from the pan and let rest for about 10 minutes before serving.

*You can adjust the spiciness to fit your needs….we love Sriracha so we always add a little more*