Corn Dog Muffins
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 1-1/2 dozen.
"Our three boys were always asking for corn dogs, so I came up with this fast way to deliver the same flavor," explains Lynita Arteberry of Plankinton, South Dakota. These sweet corn bread muffins, chock-full of hot dog chunks and corn kernels, taste just like the real thing.
Ingredients
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2 packages (8-1/2 ounces each) cornbread/muffin mix
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2 tablespoons brown sugar
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2 large eggs
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1 cup milk
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1 can (11 ounces) whole kernel corn, drained
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5 hot dogs, chopped
Directions
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1.
In a large bowl, combine cornbread mix and brown sugar. Combine eggs and milk; stir into dry ingredients until moistened. Stir in corn and hot dogs (batter will be thin).
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2.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 14-18 minutes or until a toothpick inserted in muffin comes out clean. Serve warm. Refrigerate leftovers.
Nutrition Facts
1 each: 130 calories, 6g fat (2g saturated fat), 35mg cholesterol, 300mg sodium, 14g carbohydrate (6g sugars, 0 fiber), 4g protein.
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