Mini corn dog muffins with Creole mustard sauce

Ingredients:

Muffins

• Cooking spray
• 0.5 cups of sour milk or kefir
• 4 tbsp butter, melt and let cool
• 1/4 cup sugar
• 1 large egg
• 0.5 cups yellow corn flour
• 0.5 cups premium flour
• 1/4 teaspoon of baking soda
• 0.5 tsp coarse salt
• 4 beef sausages, cut into 2.5cm thick pieces.
• Special equipment: 24-cup mini-muffin pan

Creole mustard sauce

• 0.5 cup Creole or grain mustard
• 1/4 cup mayonnaise
• 1 teaspoon of honey
• 1 teaspoon hot sauce
• 0.5 tsp white wine vinegar

Preparation:

1. Preheat oven to 350°F (190°C) and spray a mini muffin tin with cooking spray.
2. Muffins:
   
   In a medium bowl, combine the buttermilk, melted butter, sugar, and egg. In another medium bowl, combine the cornmeal, baking powder, baking soda, and salt. Add the liquid mixture to the flour mixture and knead until smooth. Do not overmix.
3. Fill each muffin cup halfway with batter. Gently place a piece of sausage into the batter, pressing firmly but being careful not to push it all the way to the bottom. Bake until the edges begin to brown and the muffins are set, about 10 minutes.
4. Creole mustard sauce:
   
   Meanwhile, combine the mustard, mayonnaise, honey, hot sauce, and vinegar in a small bowl. Serve the mini muffins warm with the mustard sauce.