Corn Dog Muffins

Corn Dog Muffins
2 pkgs (8 1/2 oz each) corn bread/muffin mix (Jiffy is a good, low cost option)
2 tbsp brown sugar
2 eggs
1 cup milk (you can use regular or fat free)
1 can (11 oz) whole kernel corn, drained (if all you have on hand is creamed corn (14 oz, undrained), add 5-7 min. cook time)
5 hot dogs, chopped (I use turkey dogs)

In a 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 @ 400 for 14-18 min. (or add 5-7 min.) or until golden brown. Serve immediately and be sure to refrigerate any leftovers. Yield: 18 muffins

Corn Dog Muffins







Our whole family likes these muffins for either lunch or dinner; pair it with some fresh fruit and you've got a well balanced meal that's KID FRIENDLY!