Time 25m Yield 9 muffins Number Of Ingredients 6 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.
Time 24m Yield 18 Number Of Ingredients 6 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.
Time 40m Yield 12 Number Of Ingredients 5 Steps:
Heat oven to 400°F (375°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups. In large bowl, stir together muffin mix, milk, butter and eggs until just moistened (batter will be slightly lumpy). Cut each hot dog crosswise into 4 pieces. Spoon 2 tablespoons batter into each muffin cup. Place 1 hot dog piece horizontally in center of each cup (don’t let hot dog touch edges of cup). Spoon 2 more tablespoons batter over hot dog in each cup, making sure hot dog is completely covered. Bake 16 to 18 minutes or until golden brown. Remove from pan to cooling rack; cool 10 minutes before serving.
Time 30m Yield 12 servings Number Of Ingredients 5 Steps:
Heat oven to 425ºF. Prepare Dinner as directed on package. Prepare muffin batter in large bowl as directed on package. Add Dinner, wieners and shredded cheese; mix lightly. Spoon into 12 greased or paper-lined muffin cups. Bake 20 min. or until muffins are lightly browned around edges. Serve warm with ketchup.
Time 25m Yield 1-1/2 dozen. Number Of Ingredients 6 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.
Time 30m Yield 12 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 400°. Prepare Corn muffin mix with egg and milk. Stir until moistened. Stir in corn kernels and sliced hot dogs. Spoon mixture into greased muffin tins 2/3 full. Sprinkle cheese on top of muffins. Bake 20 minutes, or until toothpick inserted in middle comes out clean.
Time 27m Yield 12 muffins, 12 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 425 degrees. Butter the insides and the top of a regular muffin pan (1/3 cup). In large bowl thoroughly combine the flour, cornmeal, baking powder, salt and sugar. In medium bowl, beat the egg. Beat in the milk and the melted butter. Combine with the dry ingredients until just evenly moistened. Do not overmix. Stir in 1 cup of cheese. Immediately spoon the batter into the muffin pan. Evenly sprinkle the remaining cheese on top of the muffins. Bake 17 minutes or until a knife inserted in the center of the muffin comes out clean. Best served warm.
Time 30m Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 425 degrees F (220 degrees C). Spray 2 24-cup mini-muffin pans with cooking spray. Cut hot dogs into 4 pieces crosswise and cut each piece lengthwise to make 8 pieces per hot dog. Whisk flour, corn meal, sugar, baking powder, and salt in a bowl; stir in milk, egg, and vegetable oil to make a smooth batter. Stir chopped hot dogs into batter and spoon the mixture into prepared mini muffin cups. Bake in the preheated oven until the corn muffins are lightly browned and set in the center, about 8 minutes.
More about “cheddar corn dog muffins recipes”
Time 35m Yield 40 mini muffins Number Of Ingredients 12 Steps:
Preheat the oven to 425 degrees F. Grease two 24-cup mini-muffin pans with nonstick cooking spray, butter or oil. For the cornbread batter: Combine the cornmeal, flour, baking powder, baking soda and salt in a small bowl. In a medium bowl, whisk together the buttermilk, oil, honey and eggs. Add the dry ingredients and whisk until thoroughly combined. (Alternatively, if using cornbread mix, follow the directions on the package.) Pour 1 tablespoon batter into each of 10 cups in each of the prepared mini-muffin pans. Divide the hot dog slices among the cups, adding them cut-side down to the batter. Top each batter-filled cup with 1 tablespoon of batter. Bake until the muffins start to turn golden, about 14 minutes. Let cool slightly; remove the mini-muffins from the pans, insert an ice pop stick into each one and serve with ketchup and mustard.
