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!

Course Appetizer, Snack

Cuisine American, Kids

Keyword corn dog, Hot Dog, Mini Corn Dog Muffins, muffins

Prep Time 10

Cook Time 10

Total Time 20

Servings Mini Muffins

Calories 73kcal

Author Stacey aka the Soccer Mom

Cost $10

Equipment

Mini Muffin Tin
Mixing bowl

Ingredients

1 package JIFFY Corn Muffin Mix 8.5 ounces
1/3 cup milk
1 egg beaten
2 tablespoons butter melted
4 hot dogs each cut into 6 pieces

Instructions

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

Notes

Nutrition information is an estimate only and will vary based on exact ingredients used and serving size.

Nutrition