CHEDDAR CORN DOG MUFFINS
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.
1 pkg(8-1/2 oz.) cornbread/muffin mix
2/3 c2% milk
1egg, lightly beaten
5turkey hot dogs, sliced
1/2 cshredded sharp cheddar cheese
2 Tbspfinely chopped pickled jalapeno (optional)
How to Make CHEDDAR CORN DOG MUFFINS
- 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.
- 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.
- 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