Mini Corn Dog Muffins

Mini Corn Dog Muffins

Yield 3 dozen mini muffins or 2 dozen mini muffins plus 6 regular sized muffins.

Ingredients

  • 1 (16oz) box Shirley J Corn Bread Mix
  • 1 1/2 cups cold water
  • 3 to 4 1/2 bun length hot dogs

Instructions

  1. Preheat oven to 375*F. Grease mini muffin tins.
  2. Combine corn bread mix with water. Blend on low for 30 seconds, scrape bowl, & beat on high for 1 minute. Do not overmix.
  3. Scoop about 1½ Tbsp of mix into each mini muffin tin.
  4. Cut hot dogs into 1" pieces (for bun length hot dogs, that's 8 pieces per hot dog) & place directly in the center of the batter of each corn muffin.
  5. Bake for 10-12 minutes or until muffins are browning on the edges & the center pops back when gently pressed down.

Recipe Notes

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