Loaded Chili Dog Corn Muffins Recipes

LOADED CHILI DOG-CORN MUFFINS

Steps:

• Heat oven to 400ºF.
• Mix first 4 ingredients in medium bowl just until blended. Stir in all remaining ingredients except cheese.
• Spoon into 12 paper-lined muffin cups; top with cheese.
• Bake 15 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Transfer to wire racks; cool slightly.

CHILI CORN MUFFINS

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt and chili powder. In a small bowl, beat the eggs; add milk, oil, onion and chilies. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done. Serve warm.

CORN DOG MUFFINS

Steps:

• Once your cornbread batter is prepared mix in cut up hot dogs.
• Fill greased muffin tin with batter until 2/3 full and bake according to cornbread instructions.
• Great easy snack or lunch for the kids.

CHEDDAR CORN DOG MUFFINS

Steps:

• Preheat oven to 400°. Line 9 muffin cups with foil liners or grease 9 nonstick muffin cups., 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., 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.

CORN DOG MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins.
• Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin.
• Bake in a preheated oven 14 to 18 minutes, or until golden brown.

CHILI CORN DOG MUFFINS

Steps:

• 1. Preheat oven to 375. Line or spray 2 muffin tins (makes 24 muffins, decrease all by half if you want less).Cook hot dogs according to directions. Heat chili according to directions. Mix cornbread according to directions, stirring in cooled/sliced hot dogs. Bake JUST until you see them start to puff up. Remove from oven and add a tablespoonful of chili to each muffin. Continue to bake until cornbread is golden. Sprinkle with cheese and bake JUST until melted.

CORN DOG MUFFINS

Steps:

• In a large bowl, combine cornbread 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 at 400° for 14-18 minutes or until a toothpick inserted in muffin comes out clean. Serve warm. Refrigerate leftovers.

CORN DOG MUFFINS

Steps:

• Heat oven to 400. (I now have a convection oven and I cook these at 375 in the convection oven).
• Mix the cornbread mix, eggs, milk and cheese until blended.
• Cut each hot dog into about 15 pieces (or as big or as little as you like).
• Spary muffin tins with cooking spray.
• Fill tins about 2/3 full and cook for 14-18 minutes.
• Eat immediately or cool and put in fridge or freezer for later.
• If freezing let thaw and I like to heat them up in the microwave for about 30 seconds before eating.