CHEDDAR CORN DOG MUFFINS

Marge Taggart

By
@Marge1162

Better than your usual store bought frozen corn dogs. These are fresh, moist & quick to make. Also a kid friendly recipe for lunch/brunch or after school snacks.

MY VARIATIONS: Use sliced Chicken hot dogs (my favorite), sliced beef hot dogs, or lit'l Smokies smoked sausages; About 1/2 teaspoon fresh chopped Jalapenos (Optional); bake all in greased muffin pan for a nice crispy crust, and brush tops of corn dogs with melted butter after baking. Serve warm.


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Rating:

Comments:

Serves:

9

Prep:

5 Min

Cook:

15 Min

Method:

Bake

Ingredients

1 pkg
(8-1/2 oz.) cornbread/muffin mix
2/3 c
2% milk
1
egg, lightly beaten
5
turkey hot dogs, sliced
1/2 c
shredded sharp cheddar cheese
2 Tbsp
finely chopped pickled jalapeno (optional)

Directions Step-By-Step

1
Preheat oven to 400 degrees. Line nine muffins cups with foil liners or grease nine nonstick muffin cups. Combine muffin mix, milk and egg; stir in hot dogs, cheese and, if desired, jalapenos.
2
Fill prepared muffin cups three fourths full. Bake 14-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
3
FREEZE OPTION: Freeze muffins in resealable bags. Microwave each on high 30-60 seconds or until heated through.

RECIPE courtesy of Taste of Home/Simple

About this Recipe

Course/Dish: Muffins
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids