Corn Dog Muffins Recipes

Steps:

• Heat oven to 400. (I now have a convection oven and I cook these at 375 in the convection oven).
• Mix the cornbread mix, eggs, milk and cheese until blended.
• Cut each hot dog into about 15 pieces (or as big or as little as you like).
• Spary muffin tins with cooking spray.
• Fill tins about 2/3 full and cook for 14-18 minutes.
• Eat immediately or cool and put in fridge or freezer for later.
• If freezing let thaw and I like to heat them up in the microwave for about 30 seconds before eating.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins.
• Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin.
• Bake in a preheated oven 14 to 18 minutes, or until golden brown.

Steps:

• Special equipment: three 12-cup mini muffin tins
• Preheat the oven to 425 degrees F; place three 12-cup mini muffin tins in the oven to heat up.
• Meanwhile, you will need two bowls for the cornbread batter. In one bowl, whisk together the cornmeal, flour, sugar, salt and baking soda. In the other bowl, whisk together the eggs, buttermilk and melted butter. Pour the wet ingredients into the dry, and stir to combine.
• Remove the muffin tins from the oven. With a 1-tablespoon scoop, carefully fill each cup half full with batter. Place a piece of hot dog in the center of each muffin cup, and dollop with 1/4 teaspoon relish.
• Bake until golden brown and set, 7 to 10 minutes.

Steps:

• In a large bowl, combine cornbread mix and brown sugar. Combine eggs and milk; stir into dry ingredients until moistened. Stir in corn and hot dogs (batter will be thin). , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 14-18 minutes or until a toothpick inserted in muffin comes out clean. Serve warm. Refrigerate leftovers.

Steps:

• Preheat oven to 400°. Line 9 muffin cups with foil liners or grease 9 nonstick muffin cups., In a small bowl, combine muffin mix, milk and egg; stir in hot dogs, cheese and, if desired, jalapeno. Fill prepared cups three-fourths full., Bake until a toothpick inserted in center comes out clean, 14-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Freeze option: Freeze cooled muffins in freezer containers. To use, microwave each muffin on high until heated through, 30-60 seconds.

Steps:

• Preheat overn to 400 degrees and grease a muffin tin or line with paper muffin cups.combine corn muffin mix, brown sugar, eggs, hot sauce and milk and stir until combined then stir in hot dogs. Fill greased or lined cups 3/4 full. Bake for 14-18 minutes or until golden brown. Serve immediately or refrigerate.

Steps:

• Preheat oven to 375 degrees F. Spray 24 muffin cups generously with cooking spray, or use muffin liners.
• Combine cornmeal, flour, sugar, dry mustard, baking powder, and salt in a medium-size bowl. Add milk, egg, and oil. Mix until smooth.
• Cut hot dogs into 1-inch lengths. Spoon about 1/4 cup of batter into each prepared muffin cup. Place 3 hot dog pieces in each muffin cup.
• Bake for 20 to 30 minutes, until a wooden pick inserted into the muffin comes out clean.
• Serve with mustard, ketchup and relish.

Steps:

• Once your cornbread batter is prepared mix in cut up hot dogs.
• Fill greased muffin tin with batter until 2/3 full and bake according to cornbread instructions.
• Great easy snack or lunch for the kids.