Corn Dog Muffins
Make these frugal Corn Dog Muffins for dinner, game day and more. They are kid friendly but everyone will enjoy them. Try Corn Dog muffins recipe.
Servings: 18
Ingredients
- 1 package Jiffy Corn Muffin Mix (8.5 ounces)
- 1 large Egg
- 2 tablespoons Brown Sugar
- ⅓ cups milk
- 3 Hot Dogs (cut into 8 pieces each)
Instructions
- Preheat the oven to 400 degrees F.
- In a large mixing bowl, mix together the mix, egg brown sugar and milk until it just combined.
- Grease heavily 18 mini tins (I greased with shortening on a paper towel that the muffins are easy to remove from the tin).
- Pour the batter into the prepared pan evenly until they are approximately ½ - ? of the way full.
- Gently press a piece of the hot dog into each muffin being careful not to press it to the bottom of the muffin.
- Bake for 8-12 minutes until the muffins are lightly golden brown.
- Let cool slightly, remove the pan and serve warm with ketchup or mustard. Enjoy!
Video
Notes
I generally do not use all the hot dog pieces but you do not want to cut them into bigger pieces or they will go to the bottom of the pan.
Make sure you grease the pan generously so these can easily be removed from the pan.
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 86kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 15mg | Sodium: 167mg | Potassium: 38mg | Fiber: 1g | Sugar: 4g | Vitamin A: 38IU | Vitamin C: 0.02mg | Calcium: 18mg | Iron: 1mg
