Gochujang Corn Dog Muffins

Ingredients

2 cups cornflour or fine corn meal2 cups AP flour1 tsp bicarbonate of soda1 tsp salt1 cup butter (room temp)1/2 cup sugar4 large eggs1 & 1/4 cup yoghurt

Filling

1/2 cup gochujang sauce2 cups sausages (cut into bite-sized pieces & lightly pan-fried if desired)2 tbsp breadcrumbs (optional)1 cup mozzarella cheese (grated)

Ingredients

Preheat oven at 180 deg C.Combine both flours, bicarbonate of soda & salt in a large bowl & set aside.Cream butter & sugar in a large bowl, add eggs & yoghurt, whisk well.Add dry ingredients into the wet mixture & mix until just combined (do not overmix)Grease muffin tins & pour 1/4 cup of batter into each muffin cup.Drop a 1/2 tsp of gochujang onto the middle of each muffin cup & use 2 pieces of sausages to push the gochujang in.Sprinkle some breadcrumbs on top, followed by 1 tsp of cheese on top.Bake for 15 mins or until the muffin tops turn golden brown.Let the muffins cool in the tin for 5 mins before transferring them onto a wire rack to cool completely.for a vegetarian/meatless version, just omit the sausages