Easy And Quick Corn Dog Muffins Recipes

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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

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

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

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

CORN DOG MUFFINS



Corn Dog Muffins image

With no skewers or deep-frying required, these easy-fix muffins recreate the flavor of a summer fair favorite.

Provided by Stephanie Wise

Categories     Side Dish

Time 40m

Yield 12

Number Of Ingredients 5

2 pouches (6.5 oz each) Betty Crocker™ cornbread & muffin mix
2/3 cup milk
1/4 cup butter or margarine, melted
2 eggs
3 hot dogs

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.

Nutrition Facts : ServingSize 1 Serving

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

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.

CORN DOG MUFFINS RECIPE



Corn Dog Muffins Recipe image

Corn dog muffins are kid-friendly and so easy to make! Perfect for after school snacks or school lunches, and so delicious!

Provided by Alicia Skousen

Categories     Appetizer     lunch

Time 22m

Number Of Ingredients 5

4 hot dogs (I used all natural turkey dogs)
8.5 oz Jiffy muffin mix (1 box)
1 egg
1/3 cup milk
1/2 cup cheese (grated )

Steps:

  • Preheat the oven to 400. Grease a mini muffin tin and set aside.
  • In a medium bowl, whisk together the muffin mix, egg, milk, and cheese. Let rest 3-4 minutes.
  • Slice each hot dog into 6 equal pieces. Spoon a heaping teaspoon of muffin batter into each well of the muffin tin, then place a hot dog piece in the center of each well.
  • Bake 11-13 minutes, or until golden brown. Serve warm with ketchup for dipping.

Nutrition Facts : ServingSize 1 serving, Calories 75 kcal, Carbohydrate 9 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 13 mg, Sodium 152 mg, Fiber 1 g, Sugar 2 g

EASY AND QUICK CORN DOG MUFFINS



Easy and Quick Corn Dog Muffins image

Kids will love these! These taste just like corn dogs, but healthier since they are baked, not fried. Put them on a plate with some ketchup. Great on a picnic too!

Provided by Sweet Chef

Categories     Quick Breads

Time 20m

Yield 6 muffins, 3-6 serving(s)

Number Of Ingredients 5

8 1/2 ounces corn muffin mix
1 egg
1/3 cup milk
3 hot dogs, cooked
ketchup (optional)

Steps:

  • Prepare the corn muffin batter as directed on the box.
  • Chop the hot dogs into bite-size pieces.
  • Mix in the hot dog pieces into the batter.
  • Pour batter into a greased muffin tin.
  • Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Eat plain or with ketchup.
  • Enjoy!
  • Note: You can add more of less hot dog, depending on your own tastes :).

Nutrition Facts : Calories 526, Fat 25.7, SaturatedFat 8.9, Cholesterol 91.2, Sodium 1207.3, Carbohydrate 59.1, Fiber 5.2, Sugar 17.9, Protein 13.7

CORN DOG MUFFINS



Corn Dog Muffins image

This is a quick and easy meal that the kids love. I don't even remember where I got it but it sure is fun.

Provided by dayla

Categories     Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 2

1 package hot dog, cut into bite size pieces
1 batch cornbread batter, prepared

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.

Nutrition Facts : Calories 99, Fat 8.9, SaturatedFat 3.5, Cholesterol 15.9, Sodium 342, Carbohydrate 1.2, Sugar 1, Protein 3.4

EASY FUN-SIZE CORN DOGS



Easy Fun-Size Corn Dogs image

Not only are these corn dogs easy and fun, but because we're doing them in the oven and not deep frying them, they are way, way less messy to make. Above and beyond all of that, I thought the timing was perfect for these, since pretty much every carnival and fair got canceled this year. Serve with mustard and ketchup.

Provided by Chef John

Categories     Appetizers and Snacks     Meat and Poultry

Time 50m

Yield 24

Number Of Ingredients 12

4 frankfurter, (5 in long x 7/8 in dia, 8 per pound)s hot dogs
1 large egg, beaten
4 tablespoons vegetable oil, divided
2 tablespoons white sugar
1 cup milk
1 teaspoon white vinegar
1 cup cornmeal
1 cup all-purpose flour
1 ¾ teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon kosher salt
1 pinch cayenne pepper

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Cut each hot dog into 6 pieces.
  • Pour egg, 2 tablespoons vegetable oil, sugar, and milk into a mixing bowl; whisk until combined. Add white vinegar, cornmeal, flour, baking powder, baking soda, kosher salt, and cayenne. Whisk briskly until ingredients are combined and batter is relatively thin and overmixed. Set batter aside for 10 minutes before using.
  • Meanwhile, brush two 12-cup mini muffin tins with 2 tablespoons vegetable oil. Fill the prepared muffin cups to about 1/8 inch from the top. Gently push a piece of hot dog into the center of each one.
  • Bake in the preheated oven until nicely browned, about 18 minutes. Let cool for at least 5 minutes before removing from the pan.

Nutrition Facts : Calories 103.9 calories, Carbohydrate 10.5 g, Cholesterol 13.6 mg, Fat 5.6 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 224.6 mg, Sugar 2 g

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