With no skewers or deep-frying required, these easy-fix muffins recreate the flavor of a summer fair favorite.
pouches (6.5 oz each) Betty Crocker™ cornbread & muffin mix
cup butter or margarine, melted
Heat oven to 400°F (375°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.
In large bowl, stir together muffin mix, milk, butter and eggs until just moistened (batter will be slightly lumpy). Cut each hot dog crosswise into 4 pieces.
Spoon 2 tablespoons batter into each muffin cup. Place 1 hot dog piece horizontally in center of each cup (don’t let hot dog touch edges of cup). Spoon 2 more tablespoons batter over hot dog in each cup, making sure hot dog is completely covered.
Bake 16 to 18 minutes or until golden brown. Remove from pan to cooling rack; cool 10 minutes before serving.
Make ’em mini! Use 24 mini muffin cups, with half the amount of batter in each, and cut each hot dog into 8 pieces. Reduce baking time by a few minutes.
Serve the corn dog muffins with cool ketchup and spicy Dijon mustard on the side.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
*Percent Daily Values are based on a 2,000 calorie diet.