Corn Dog Cupcakes Recipes

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.

BAKED CORN DOGS

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Make a well in center; add milk, eggs, and oil. Mix just until combined.
• Insert an ice-pop stick into one end of each sausage, leaving a 1 1/2-inch handle. Dust with flour; tap off excess. Using handle, rotate each sausage over bowl as you spoon batter to coat evenly. Place on sheet; bake 5 minutes. Remove from oven. Using a spatula, reapply batter that has slipped onto sheet. Return to oven; bake until golden, 20 minutes. Serve with ketchup and mustard, if desired.

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 CASSEROLE

Steps:

• In a medium skillet, saute celery and green onions in butter for 5 minutes. Place saute mixture in a large bowl; set aside.
• Slice hot dogs lengthwise into quarters, then cut into thirds. In same skillet, saute hot dogs for 5 minutes or until lightly browned. Add to celery/onion mixture and mix all together. Set aside 1 cup of mixture.
• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl combine the eggs, milk, sage and pepper. Add all but reserved 1 cup hot dog mixture. Stir in corn bread mix and 1 1/2 cups shredded cheese. Mix all together and spread mixture into a shallow 3 quart baking dish. Top with reserved 1 cup hot dog mixture and remaining 1/2 cup shredded cheese.
• Bake uncovered in preheated oven for 30 minutes, or until golden brown.

CORN DOG MUFFINS

Steps:

• Preheat oven to 400°.
• Prepare Corn muffin mix with egg and milk. Stir until moistened.
• Stir in corn kernels and sliced hot dogs.
• Spoon mixture into greased muffin tins 2/3 full. Sprinkle cheese on top of muffins.
• Bake 20 minutes, or until toothpick inserted in middle comes out clean.

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.

EASY DOG CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 8 cupcake cups with paper liners.
• Mix bran, oatmeal, and baking soda together in a bowl; add peanut butter, applesauce, egg, and honey, mixing well.
• Divide between prepared cupcake liners.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 18 minutes. Let cool before serving.

CORN DOG CUPCAKES

Steps:

• Combine the first 6 ingredients in a medium bowl.
• Add milk, egg substitute, and margarine, mixing until very smooth.
• Spray 5 muffin cups generously with Pam.
• Cut hot dogs into 1” lengths.
• Spoon about 1/4 cup of batter into each prepared muffin cup.
• Stick about three hot dog pieces into each muffin cup.
• Bake at 375ºF for 20-30 minutes or until cooked throughout.