I wanted a change from hot dogs, so I made corn dog muffins. I added jalapenos to this kid friendly recipe and won my husband over, too!
—BECKY TARALA PALM COAST, FL
START TO FINISH: 25 MIN. • MAKES: 9 MUFFINS
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
1. Preheat oven to 400°. Line nine muffin cups with foil liners or grease nine nonstick muffin cups.
2. In a small bowl, combine muffin mix, milk and egg; stir in hot dogs, cheese and, if desired, jalapeno. Fill prepared muffin cups three-fourths full.
3. 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.
TOP TIP
Not only are Cheddar Corn Dog Muffins great alongside soups and roasts, they also make satisfying after-school snacks, sleepover treats, game-day bites and comforting additions to backyard barbecues. Double the recipe for fun contributions to potlucks as well!