CORN DOG MUFFINS

 

 

 

CORN DOG MUFFINS

www.RecipeGirl.com

Two (8.5 ounce) packages corn bread mix
2 Tbs brown sugar
2 large eggs
1½ cups milk
9 whole hot dogs, diced
1 cup grated cheddar cheese
ketchup, mustard, sour cream, honey mustard (for dipping)
1. Preheat oven to 400°F. Lightly grease mini muffin tins.
2. In a large bowl, stir together cornbread mix and brown sugar. In a small bowl whisk together eggs and milk, and then stir into dry mixture until moistened. Mix in cheese.
3. Spoon a good Tablespoonful into muffin tins, making sure you get some hot dog in each spoonful.
4. Bake 10 to 12 minutes, or until golden brown. Let cool for about 10-15 minutes in the pan before removing. For easy removal, cut around outsides of the muffins, then tip upside down onto a large cutting board & urge the muffins out using a knife to tap the bottoms of the muffin tins. They should slide right out.
5. Serve warm with desired dipping sauces.
Yield: 24 mini muffins
Tips:
*Alternately, you can use your favorite cornbread mix, follow the instructions on the box, add in 1 cup of cheddar cheese and mix in chopped hot dogs too. If your favorite cornbread mix doesn’t have a sweet element to it, add in 2 Tbsp. brown sugar.
*You can use paper liners if you’d like.

Read more: http://www.recipegirl.com/2008/05/29/corn-dog-muffins/#ixzz1BbjM2WqH