Lunch: Corn Dog Muffins Recipe
Ingredients
2 packages (8-1/2 ounces each) corn bread/muffin mix
2 tablespoons brown sugar
2 large eggs
1 cup milk
1 can (11 ounces) whole kernel corn, drained
5 hot dogs, chopped
Instructions
In a large bowl, combine corn bread 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.
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Nutrition Facts
Serving Size: 18
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
