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 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 30m Yield 36 mini muffins Number Of Ingredients 10 Steps:
Special equipment: three 12-cup mini muffin tins Preheat the oven to 425 degrees F; place three 12-cup mini muffin tins in the oven to heat up. Meanwhile, you will need two bowls for the cornbread batter. In one bowl, whisk together the cornmeal, flour, sugar, salt and baking soda. In the other bowl, whisk together the eggs, buttermilk and melted butter. Pour the wet ingredients into the dry, and stir to combine. Remove the muffin tins from the oven. With a 1-tablespoon scoop, carefully fill each cup half full with batter. Place a piece of hot dog in the center of each muffin cup, and dollop with 1/4 teaspoon relish. Bake until golden brown and set, 7 to 10 minutes.
Time 23m Yield 18 serving(s) Number Of Ingredients 5 Steps:
Heat oven to 400. (I now have a convection oven and I cook these at 375 in the convection oven). Mix the cornbread mix, eggs, milk and cheese until blended. Cut each hot dog into about 15 pieces (or as big or as little as you like). Spary muffin tins with cooking spray. Fill tins about 2/3 full and cook for 14-18 minutes. Eat immediately or cool and put in fridge or freezer for later. If freezing let thaw and I like to heat them up in the microwave for about 30 seconds before eating.
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.
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 24 mini muffins Number Of Ingredients 15 Steps:
Preheat the oven to 375 degrees F and spray the mini muffin pan with nonstick spray. For the muffins: Whisk together the buttermilk, melted butter, sugar and egg in a medium bowl. In another medium bowl, whisk together the cornmeal, flour, baking soda and salt. Add the wet ingredients to the dry ingredients and stir to combine. Don’t overmix. Fill each mini muffin cup halfway with the batter. Gently push a piece of hot dog into the batter in each cup, being careful not to push it all the way to the bottom. Bake until the edges just start to brown and the muffins are cooked through, about 10 minutes. For the Creole mustard sauce: Meanwhile, whisk together the mustard, mayonnaise, honey, hot sauce and vinegar in a small bowl. Serve the mini corn dog muffins warm with the mustard sauce.
More about “corn dog muffins recipes”
Time 40m Yield 12 serving(s) Number Of Ingredients 2 Steps:
Once your cornbread batter is prepared mix in cut up hot dogs. Fill greased muffin tin with batter until 2/3 full and bake according to cornbread instructions. Great easy snack or lunch for the kids.
