Prepare muffin tin by greasing well or using silicone muffin liners.
In a mixing bowl, combine eggs, buttermilk, butter, and and honey.
In a separate large mixing bowl, whisk together flour, corn meal, baking powder and salt. Add diced hot dogs and corn and cheese (if using), to dry ingredients and toss well. This allows the hot dogs and corn to not sink to the bottom of the muffin.
Add wet ingredients to this mix. Stir until well incorporated.
Using an ice cream scoop to keep muffins uniform in size, scoop batter into muffin tin lined with silicone liners.
Bake for 15 minutes. or until muffins are set and a toothpick inserted inside muffin is dry.
Feel free to use non-dairy milk to keep these Corn Dog Muffins Dairy-Free.
To make Gluten-Free Corn Dog Muffins, use an all-purpose gluten-free 1 to 1 flour blend in place of whole wheat flour, and be sure your cornmeal is gluten-free.
I love to use whole wheat flour in these muffins to keep them on the healthier side, but feel free to use all-purpose or whole white wheat flour.
To make your own buttermilk, pour 1 teaspoon lemon juice or white vinegar into measuring cup and then fill the remainder of the way with milk of your choice (this works with non-dairy milk as well).
I use organic beef hot dogs, but chicken hot dogs, traditional hot dogs, or veggie hot dogs work as well.
To keep these muffins egg-free, you can use a flax seed substitute (1 tablespoon flax seed to 3 tablespoons water).