Muffin Cup Corn Dogs Recipes

"JIFFY" CORN DOG MUFFINS

Steps:

• Directions Step 1 Preheat oven to 400°F. Grease muffin pan or use paper baking cups. Step 2 Prepare muffin mix as directed on package. Step 3 Slice hot dogs into small pieces. Reserve 1/4 cup hot dog pieces for topping. Stir rest of hot dogs into batter. Step 4 Fill muffin cups 2/3 full. Top the muffin batter in each cup with a few pieces of hot dogs. Bake 13 - 15 minutes or until golden brown.

CORN DOG MUFFIN BITES

Steps:

• Preheat the oven to 425 degrees F. Grease 2 mini muffin pans with cooking spray.
• Mix the cornmeal, flour, baking powder, baking soda and salt together in a bowl. Whisk the buttermilk, honey, oil and eggs together in a separate bowl. Pour the dry mixture into the wet ingredients and thoroughly combine with a whisk.
• Pour 1 tablespoon batter into each prepared mini muffin cup. Lay hot dog slices cut-side down in the center of each batter-filled muffin cup. Top each with an additional tablespoon of batter.
• Bake for 14 minutes, then serve.

CORN DOG MUFFINS

Steps:

• Special equipment: three 12-cup mini muffin tins
• Preheat the oven to 425 degrees F; place three 12-cup mini muffin tins in the oven to heat up.
• Meanwhile, you will need two bowls for the cornbread batter. In one bowl, whisk together the cornmeal, flour, sugar, salt and baking soda. In the other bowl, whisk together the eggs, buttermilk and melted butter. Pour the wet ingredients into the dry, and stir to combine.
• Remove the muffin tins from the oven. With a 1-tablespoon scoop, carefully fill each cup half full with batter. Place a piece of hot dog in the center of each muffin cup, and dollop with 1/4 teaspoon relish.
• Bake until golden brown and set, 7 to 10 minutes.

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.

MUFFIN-CUP CORN DOGS

Steps:

• Preheat oven to 375°. Whisk together the first 6 ingredients. In another bowl, whisk together egg, milk and oil. Add to flour mixture; stir just until moistened., Fill 12 greased muffin cups three-fourths full with batter. Add 2 hot dog pieces to each muffin., Bake until a toothpick inserted in muffin comes out clean, 17-20 minutes. Cool 5 minutes before removing from pan. Serve warm with ketchup or honey mustard if desired.

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.

CORN DOG MUFFINS

Steps:

• Preheat oven to 375 degrees F. Spray 24 muffin cups generously with cooking spray, or use muffin liners.
• Combine cornmeal, flour, sugar, dry mustard, baking powder, and salt in a medium-size bowl. Add milk, egg, and oil. Mix until smooth.
• Cut hot dogs into 1-inch lengths. Spoon about 1/4 cup of batter into each prepared muffin cup. Place 3 hot dog pieces in each muffin cup.
• Bake for 20 to 30 minutes, until a wooden pick inserted into the muffin comes out clean.
• Serve with mustard, ketchup and relish.

CORN DOG MUFFINS

Steps:

• Heat oven to 400°F (375°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.
• In 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.
• Spoon 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.
• Bake 16 to 18 minutes or until golden brown. Remove from pan to cooling rack; cool 10 minutes before serving.