Mini Muffin Corn Dogs are a fun twist on the classic corn dog. These bite sized muffins with hot dogs are perfect for casual party food. Great for cook outs and football food!
Course Appetizer, Entree, Snack
Cuisine American
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 8(3 muffins per person)
Calories 239kcal
Author Robin Gagnon
Equipment
Mini muffin pan 24 cups or 2-12 cup mini muffin pans
Ingredients
8 ½ouncepackage JIFFY Corn Muffin Mix
⅓cupmilk
1eggbeaten
2tablespoonsunsalted buttermelted
4beef hot dogsbun-length , each cut into 6 pieces
Instructions
Preheat oven to 400 degrees F. Coat a mini muffin tin with nonstick cooking spray; set aside.
In a medium mixing bowl, stir together the JIFFY mix, milk, egg, and melted butter just until combined. Do not overmix.
Pour the cornbread batter into 24 wells of the prepared mini muffin tin. Place a hot dog piece in the center of each muffin and press about halfway down into the batter.
Bake the mini corn dog muffins in preheated oven for 10-12 minutes until golden brown around the edges.
Allow the hot dog muffins to cool a couple minutes before serving.