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Corn Dog Muffins

 1 Ratings
1 Comments
  • Prep Time 10 min
  • Total Time 40 min
  • Servings 12

With no skewers or deep-frying required, these easy-fix muffins recreate the flavor of a summer fair favorite.

Stephanie Wise Recipe by Stephanie Wise
May 24, 2012

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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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.

Expert Tips

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

No nutrition information available for this recipe.

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