Corn Dog Muffins Recipes

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CORN DOG MUFFINS



Corn Dog Muffins image

This is part of my back to school OAMC plan. My whole family enjoys them. They freeze nicely. I like them served warm but my kids will eat them any way. They are quick and easy to make.

Provided by bmcnichol

Categories     Lunch/Snacks

Time 23m

Yield 18 serving(s)

Number Of Ingredients 5

2 (6 1/2 ounce) packages cornbread mix (I use Betty Crocker)
2 large eggs
1 1/2 cups milk
1 1/2 cups shredded cheddar cheese
8 beef hot dogs

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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.

Nutrition Facts : Calories 210.6, Fat 12.8, SaturatedFat 5.6, Cholesterol 44.4, Sodium 471.9, Carbohydrate 16.2, Fiber 1.3, Sugar 4.9, Protein 7.4

CORN DOG MUFFINS



Corn Dog Muffins image

"Our three boys were always asking for corn dogs, so I came up with this fast way to deliver the same flavor," explains Lynita Arteberry of Plankinton, South Dakota. These sweet corn bread muffins, chock-full of hot dog chunks and corn kernels, taste just like the real thing.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 1-1/2 dozen.

Number Of Ingredients 6

2 packages (8-1/2 ounces each) cornbread/muffin mix
2 tablespoons brown sugar
2 large eggs
1 cup milk
1 can (11 ounces) whole kernel corn, drained
5 hot dogs, chopped

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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.

Nutrition Facts : Calories 130 calories, Fat 6g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 300mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 0 fiber), Protein 4g protein.

CORN DOG MUFFINS



Corn Dog Muffins image

Provided by Damaris Phillips

Categories     appetizer

Time 30m

Yield 36 mini muffins

Number Of Ingredients 10

1/2 cup stone-ground yellow cornmeal
1/2 cup all-purpose flour
3 tablespoons sugar
1/2 heaping teaspoon fine salt
1/2 teaspoon baking soda
2 large eggs
1 cup buttermilk
3 tablespoons butter, melted
Eight 6-inch all-beef hot dogs, ends trimmed, cut into fifths
3 tablespoons dill pickle relish

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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



Corn Dog Muffins image

An easy way to make the favorite treat from the fair. You can substitute cocktail wieners for hot dogs.

Provided by TINA3031

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 24m

Yield 18

Number Of Ingredients 6

2 (8.5 ounce) packages cornbread mix
2 tablespoons brown sugar
2 eggs
1 ½ cups milk
1 cup grated Cheddar cheese
9 hot dogs, cut in half

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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.

Nutrition Facts : Calories 245.5 calories, Carbohydrate 21.4 g, Cholesterol 44.7 mg, Fat 14 g, Fiber 0.2 g, Protein 8.3 g, SaturatedFat 5.6 g, Sodium 806.4 mg, Sugar 6.3 g

MINI CORN DOG MUFFINS



Mini Corn Dog Muffins image

The Coney Island favorite goes upscale in these savory mini-muffin appetizers. Get out the hot dogs and corn muffin mix and let's get started.

Provided by VELVEETA Cheese

Categories     Trusted Brands: Recipes and Tips     VELVEETA Cheese

Time 27m

Yield 24

Number Of Ingredients 4

1 (8.5 ounce) package corn muffin mix
2 ounces VELVEETA®, cut into 24 small cubes
4 OSCAR MAYER Beef Franks, each cut into 6 pieces
½ cup GREY POUPON Savory Honey Mustard

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Steps:

  • Heat oven to 375 degrees F.
  • Prepare muffin batter as directed on package; spoon into 24 mini muffin pan cups sprayed with cooking spray.
  • Press 1 each VELVEETA cube and hot dog slice into batter in center of each muffin cup
  • Bake 10 to 12 min. or until golden brown. Cool 5 min. before removing from pans. Serve warm with mustard.

Nutrition Facts : Calories 86.4 calories, Carbohydrate 9.1 g, Cholesterol 9.3 mg, Fat 4.5 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 1.8 g, Sodium 254.7 mg, Sugar 3.7 g

CHEDDAR CORN DOG MUFFINS



Cheddar Corn Dog Muffins image

I wanted to riff on hot dogs, so I made corn dog muffins. I added jalapenos to this kid-friendly recipe and won my husband over, too. -Becky Tarala, Palm Coast, Florida

Provided by Taste of Home

Time 25m

Yield 9 muffins

Number Of Ingredients 6

1 package (8-1/2 ounces) cornbread/muffin mix
2/3 cup 2% milk
1 large egg, lightly beaten, room temperature
5 turkey hot dogs, sliced
1/2 cup shredded sharp cheddar cheese
2 tablespoons finely chopped pickled jalapeno, optional

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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.

Nutrition Facts : Calories 216 calories, Fat 10g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 619mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein.

MINI CORN DOG MUFFINS WITH CREOLE MUSTARD SAUCE



Mini Corn Dog Muffins with Creole Mustard Sauce image

Provided by Kardea Brown

Time 30m

Yield 24 mini muffins

Number Of Ingredients 15

Nonstick cooking spray
1/2 cup buttermilk
4 tablespoons unsalted butter, melted and cooled
1/4 cup sugar
1 large egg
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
4 all-beef hot dogs, cut into 1-inch pieces
1/2 cup Creole or grainy mustard
1/4 cup mayonnaise
1 teaspoon honey
1 teaspoon hot sauce
1/2 teaspoon white wine vinegar

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Steps:

  • Preheat the oven to 375 degrees F and spray the mini muffin pan with nonstick spray.
  • For the muffins: Whisk together the buttermilk, melted butter, sugar and egg in a medium bowl. In another medium bowl, whisk together the cornmeal, flour, baking soda and salt. Add the wet ingredients to the dry ingredients and stir to combine. Don't overmix.
  • Fill each mini muffin cup halfway with the batter. Gently push a piece of hot dog into the batter in each cup, being careful not to push it all the way to the bottom. Bake until the edges just start to brown and the muffins are cooked through, about 10 minutes.
  • For the Creole mustard sauce: Meanwhile, whisk together the mustard, mayonnaise, honey, hot sauce and vinegar in a small bowl.
  • Serve the mini corn dog muffins warm with the mustard sauce.

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