Corn Dog Muffins
Stephanie Wise
Updated May 28, 2024
With no skewers or deep-frying required, these easy-fix muffins recreate the flavor of a summer fair favorite.
Corn Dog Muffins
- Prep Time 10 min
- Total 40 min
- Servings 12
- Ingredients 5
Ingredients
- 2 pouches (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix
- 2/3 cup milk
- 1/4 cup butter or margarine, melted
- 2 eggs
- 3 hot dogs
Instructions
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Step1Heat oven to 400°F (375°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.
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Step2In 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.
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Step3Spoon 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.
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Step4Bake 16 to 18 minutes or until golden brown. Remove from pan to cooling rack; cool 10 minutes before serving.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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