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Corn Dog Muffins

Blogger Stephanie Wise of Girl versus Dough bakes a summertime fair favorite—corn dogs—in easy-to-make muffin form! Learn to make this recipe with our how-to article.

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  • Prep Time 10 min
  • Total Time 40 min
  • Servings 12

Ingredients

2
pouches (6.5 oz each) Betty Crocker™ cornbread & muffin mix
2/3
cup milk
1/4
cup butter or margarine, melted
2
eggs
3
hot dogs

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LOCATION

Directions

  • 1 Heat oven to 400°F (375°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.
  • 2 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.
  • 3 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.
  • 4 Bake 16 to 18 minutes or until golden brown. Remove from pan to cooling rack; cool 10 minutes before serving.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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