Lunch: Cheddar Corn Dog Muffins Recipe

Ingredients

1 package (8-1/2 ounces) corn bread/muffin mix
2/3 cup 2% milk
1 large egg, lightly beaten
5 turkey hot dogs, sliced
1/2 cup shredded sharp cheddar cheese
2 tablespoons finely chopped pickled jalapeno, optional

Instructions

Preheat oven to 400 °. Line nine muffin cups with foil liners or grease nine 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 14-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, microwave each muffin on high for 30-60 seconds or until heated through.

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