Cheddar Corn Dog Muffins

I wanted a change from hot dogs, so I made corn dog muffins. I added jalapenos to this kid-friendly recipe and that won my husband over, too.

—Becky Tarala, Palm Coast, FL

TAKES: 25 MIN. • MAKES: 9 MUFFINS

• 1 pkg. (8 ½ oz.) cornbread/muffin mix
• ⅔ cup 2% milk
• 1 large egg, room temperature, lightly beaten
• 5 turkey hot dogs, sliced
• ½ cup shredded sharp cheddar cheese
• 2 Tbsp. finely chopped pickled jalapeno, optional

1. 1. Preheat oven to 400°. Line 9 muffin cups with foil liners or grease 9 nonstick muffin cups.
2. 2. 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.
3. 3. 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.

1 MUFFIN: 216 cal., 10g fat (4g sat. fat), 46mg chol., 619mg sod., 23g carb. (7g sugars, 2g fiber), 8g pro.