This little Corn dog muffins guys hit all the nostalgic notes of classic corn dogs and sweet cornbread, all baked into fluffy, golden muffin format. This creative riff on a corn dog is always a hit at summer cookouts like the Fourth of July, and it’s always a hit with the kiddies.
Yield:9 muffins
Prep:10 min
Cook:15 min
Ingredients
- 1 package (8-1/2 ounces) cornbread/muffin mix
- 2/3 cup 2% milk
- 1 large egg, lightly beaten, room temperature
- 5 turkey hot dogs, sliced
- 1/2 cup shredded sharp cheddar cheese
- 2 tablespoons finely chopped pickled jalapeno, optional
Directions
- 1Preheat oven to 400°. Line 9 muffin cups with foil liners or grease 9 nonstick muffin cups.
- In a small bowl, combine muffin mix, milk and egg; stir in hot dogs, cheese and, if desired, jalapeno. Fill prepared cups three-fourths full.
- 3Bake until a toothpick inserted in center comes out clean, 14-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts
1 muffin: 216 calories, 10g fat (4g saturated fat), 46mg cholesterol, 619mg sodium, 23g carbohydrate (7g sugars, 2g fiber), 8g protein.