Description

Mini Corn Dog Muffins combine the classic flavors of a corn dog into a fun, bite-sized muffin. Quick, easy, and perfect for parties, kids’ snacks, or a cozy dinner side.

Ingredients

8.5 ounce box of Jiffy corn muffin mix

1 large egg

⅓ cup whole milk

5 hot dogs (Ball Park Original Length Beef Hot Dogs or similar; if using bun-length, only 4 are needed)

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Instructions

Preheat the oven to 375°F (190°C). Spray one 24-count mini muffin pan (or two 12-count pans) with baking spray and set aside.
In a medium bowl, combine the Jiffy corn muffin mix, egg, and milk. Mix until the batter is just combined; it will be slightly lumpy.
Cut the hot dogs into 1-inch pieces (about fifths) and set aside.
Fill each muffin cup halfway with the batter, about 1 tablespoon. Then, press one piece of hot dog into the middle of each muffin.
Bake for 10-12 minutes, or until the muffins are golden brown.
Allow the muffins to cool in the pan for 5 minutes before removing and serving.

Notes

You can swap beef hot dogs for turkey, chicken, or veggie dogs for a different flavor.

Add shredded cheddar or mozzarella cheese to the batter for a cheesy twist.

Season the batter with garlic powder or paprika for extra flavor.

For mini corn dog bites, wrap small pieces of hot dog with pancake batter and bake.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini muffin
Calories: 60
Sugar: 2g
Sodium: 220mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 3g
Cholesterol: 10mg