Corn Dog Mini Muffins
Ingredients
- 10 pack Hotdogs
- 2—8.5 ounces Jiffy Corn Muffin Mix
- 2 eggs
- 2/3 cup milk
- 3 Tbsp. butter, softened
Directions
- Preheat oven to 400 degrees.
- In a small mixing bowl, stir together corn muffin mix, eggs, and milk until combined.
- Cut each hotdog into 4 equal pieces.
- Next, coat a mini muffin pan well with the softened butter.
- Spoon about a tablespoon of corn muffin mix into each muffin tin and place a hotdog in the middle of each one.
- Bake in oven for approximately 7-8 minutes or until cooked through.
- Let cool, then dip into mustard, ketchup, or your favorite hotdog topping.
- Enjoy these tasty little bites! Makes approximately 30.
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