Stir together oil, cornmeal, flour, salt, milk, egg, chiles, baking powder, and baking soda. Cut hot dogs into one inch pieces and place standing in a greased muffin tin. Pour corn muffin batter over hot dogs, filling cups ⅔ full.
Bake for 15-20 minutes, or until golden brown.
Recipe by Rachel Schultz at https://rachelschultz.com/2013/01/13/green-chile-corn-dog-muffins/