Mini Corn Dog Muffins
A quick and easy family dinner recipe made with just a few cheap ingredients: Cornbread mix, hot dogs, eggs, butter, and milk. This 5-ingredient recipe for mini corn dog muffins is the perfect weeknight dinner recipe for busy moms. Mix all the ingredients, pop them in the oven and in less than 20 minutes you have a yummy dinner that your kids will love. Add your kids’ favorite veggies as a side dish and you have a quick and healthy meal for busy nights!
Servings 24 Mini Muffins
Equipment
- 1 Mini Muffin Pan
Ingredients
- 4-6 Hot Dogs
- 1 Box Cornbread Mix (I used Krusteaz Honey Cornbread)
- Required Ingredients on Cornbread Box
Instructions
- Start by preheating your oven to 375 degrees and greasing your mini muffin tray with cooking spray or butter.
- Mix together your cornbread mix with the ingredients listed on the back of the box. For this brand of cornbread, I used a ½ cup of milk, 1/3 cup of melted butter, and 1 egg. Your recipe may vary slightly depending on your cornbread mix brand of choice!
- Cut each hot dog into 4-5 equal pieces. You want your hot dog pieces to be as tall as your muffin tin.
- Spoon the prepared cornbread mix into your greased mini muffin pan. Fill each muffin cup about halfway. If you fill it any fuller it will overflow in the oven which I found out the hard way.
- Push one of the cut hotdog pieces into the middle of each muffin cup. Make sure to push the hot dog all the way to the bottom of the cornbread mix.
- Bake at 375 for 10-12 minutes or until the edges of the cornbread begins to brown. Let cool for 2-3 minutes and pop these yummy corn dog muffins out with a spoon and enjoy!
Notes
