Mini Corn Dog Muffins

These mini Corn Dog Muffins are a delicious, bite-sized, kid-friendly snack or dinner! 

Tastes just like real corndogs, but easier to make with just 5 ingredients and no frying!

INGREDIENTS

– JIFFY Corn Muffin Mix – milk – egg beaten – butter

Preheat oven to 400°F and spray a mini muffin pan with non-stick cooking  spray. You'll need one pan with 24 cups, or two small pans with 12  cups.

1

In a medium mixing bowl, stir together the JIFFY mix, milk, beaten egg, and melted butter just until combined. Do not overmix.

2

Pour the cornbread mixture into each of the 24 wells of the muffin tins,  leaving a little room at the top so it won't overflow when you put a  hot dog piece inside.

3

Place one piece of hot dog in the center of each muffin and press down about halfway into the batter. Bake for 9-12 minutes at 400 degrees.

4

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