Mac Cheese Corn Dog Muffins Recipes

MAC & CHEESE CORN DOG MUFFINS

Steps:

• Heat oven to 425ºF.
• Prepare Dinner as directed on package.
• Prepare muffin batter in large bowl as directed on package. Add Dinner, wieners and shredded cheese; mix lightly.
• Spoon into 12 greased or paper-lined muffin cups.
• Bake 20 min. or until muffins are lightly browned around edges. Serve warm with ketchup.

CORN DOG MUFFINS RECIPE

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.

MINI CORN DOG MUFFINS WITH CREOLE MUSTARD SAUCE

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.

MAC AND CHEESE MUFFINS

Steps:

• Preheat oven to 400°F Spray a 12-well muffin tin with non-stick cooking spray.
• In a sauce pan, melt butter over medium-high heat until foaming. Add flour, mustard, and nutmeg, and whisk vigorously until thick and beige in color. Add milk, Tabasco (if using), and garlic and bring to just below a boil, whisking constantly, until thick.
• Reduce heat to medium and add cheese, one small handful at a time, whisking until fully melted before adding the next handful. When fully melted, remove from heat.
• In a heat-safe bowl, beat egg and egg white until combined. Whisking vigorously and constantly, drizzle cheese sauce into egg.
• Add pasta and spinach to cheese sauce. Add salt and pepper to taste. Divide evenly between muffin cups and bake 10-15 minutes until tops are brown. Let cool 5 minutes before removing from cups.

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.

CHEDDAR CORN DOG MUFFINS

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.

EASY MAC AND CHEESE MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.
• Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk and mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops.
• Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.

MINI CORN DOG MUFFINS

Steps:

• Heat oven to 375ºF.
• 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.

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.