Mini Jalapeño Corn Dog Poppers
·1 pkg. (8-1/2 oz.) corn muffin mix
·2 oz. (1/4 of 8-oz. pkg.) philadelphia cream cheese, cut into 24 small cubes
·4 oscar mayer jalapeño dogs, each cut into 6 pieces
·1 tbsp. honey
How to Make Mini Jalapeño Corn Dog Poppers
- Heat oven to 375ºF.
Prepare muffin batter as directed on package;
- spoon into 24 mini muffin pan cups sprayed with cooking spray.
Press 1 each cream cheese cube and hot dog piece into batter in center of each muffin cup.
- Bake 10 to 12 min. or until golden brown. Cool 5 min. before removing poppers from pans. Serve topped with honey.