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Mini Corn Dog Muffins

Mini Corn Dog Muffins are the perfect blend of savory and sweet. Ready in minutes using only a corn muffin mix, egg, milk, and hotdogs.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 24
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8.5 ounces Jiffy corn muffin mix
  • 1 large egg
  • 0.33 cup whole milk
  • 5 hotdogs

Method
 

Preparation Steps
  1. Preheat the oven to 375 degrees F. Spray one 24-count or two 12-count mini muffin pans with baking spray and set aside.
  2. Combine the corn muffin mix, egg, and milk in a medium bowl. The batter will be slightly lumpy.
  3. Cut the hotdogs into fifths or 1-inch pieces and set aside.
  4. Fill each muffin hole halfway with the batter, around 1 tablespoon. Press one piece of hotdog into the middle of each muffin cup.
  5. Bake for 10-12 minutes or until the muffins are golden brown.
  6. Allow the muffins to cool in the pan for five minutes before enjoying them.

Notes

Bun-length Hot Dogs: This recipe was tested using Ball Park Original Length Beef Hot Dogs. If you use bun-length hot dogs, you will only need four, as you will get six pieces from each dog.
Freezing: You can freeze these muffins for up to three months. Allow them to cool completely before wrapping in foil and storing in a freezer bag. Allow to defrost in the refrigerator before reheating.