Beazell's Cook Book

Corn Dog Muffins by Linda Gros

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Corn Dog Muffins - Contributed by Linda Gros  

 

Ingredients

 

1 package Jiffy corn muffin mix

1 egg

1/3 cup milk

3-4 hot dogs

Beazell's Cajun Seasoning, to taste

Nonstick cooking spray

 

Directions

Preheat oven to 400 degrees. Coat cups of muffin pan with nonstick cooking spray and set aside. Prepare corn muffin mix as instructed on box: whisk together egg and milk and stir in dry muffin mix until incorporated and still slightly lumpy. Cut hot dogs into 1-inch pieces.

Scoop muffin mix into each cup until no batter remains. Place one hot dog section in the middle of each filled muffin cup. Sprinkle the tops with Beazell’s Cajun Seasoning.  Bake for 15 - 20 minutes or until golden brown. Remove from oven and run a butter knife around the edge of each muffin to remove from the pan.

Want to make a MINI CORN DOG MUFFINS? Simply use a smaller muffin tin, and cook for approximately 10- 12 minutes. The kids love the Mini Corn Dog Muffins!

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