Corn Dog Muffin Bites
Quick and easy to make, these corn dog muffins are a delicious alternative to their deep fried counterparts. They're perfect for packed lunches or on the go meals, and always a hit with the kids.
Servings: 12
Calories: 263kcal
Ingredients
- 4 hot dogs cut into 1/3's
- 1 15 oz pkg cornbread mix
- 2 eggs or amount specified on package
- 1 cup milk or amount specified on package
- 1/3 cup canola oil or amount specified on package
Instructions
- Prepare the cornbread muffin mix according to the package instructions. Set aside.1 15 oz pkg cornbread mix, 2 eggs, 1 cup milk, 1/3 cup canola oil
- Spray a muffin tin generously with non stick cooking spray. Add one hot dog piece to each well, then fill with cornbread mix to just under the top.4 hot dogs
- Bake at 400° for 10-12 minutes, just until cooked through and golden brown on top.
- Serve warm with dip of choice.
Notes
- We like beef hot dogs for this, but you could substitute turkey hot dogs or even lil smokies cocktail weenies.
- Worried about sticking? Use cupcake liners.
- Don't overmix the batter, as this will make your muffins flat and tough instead of moist and crumbly.
- If you are a cheese lover, you can mix 1/3 cup of shredded cheddar cheese into the batter before pouring it into the muffin tins.
- Oven temperatures can vary slightly from model to model, so if you want to be sure you're muffins are completely cooked do a toothpick check.
- Let the muffins cool for a few minutes after baking before trying to remove them from the pan. To quickly, and safely, remove them from the pan run a butterknife around the edges and pop them out.
Nutrition
Calories: 263kcal | Carbohydrates: 28g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 37mg | Sodium: 410mg | Potassium: 103mg | Fiber: 2g | Sugar: 8g | Vitamin A: 113IU | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 1mg