Yield: 30
Corn Dog Muffins
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Corn Dog Muffins are the ultimate kid-friendly dinner recipe! Homemade cornbread batter with hot dogs and cheese! Toss a few in lunches too.
Ingredients
- 3 cups all-purpose flour
- ½ cup granulated sugar
- 2 cups yellow cornmeal
- 2 Tablespoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon cinnamon
- 2 cups whole milk
- 4 large eggs
- ½ cup unsalted butter, melted
- 1 ½ teaspoons vanilla extract
- 8 beef hot dogs, diced
- 1 ½ cups shredded cheddar cheese
Instructions
- Mix dry ingredients together. Add milk, eggs, butter and vanilla. Fold in hot dogs and cheese. Scoop into greased cupcake tins (no liners).
- Bake in a 400 degree oven for about 15-18 minutes. Makes 30 muffins. You can freeze baked muffins for later use, then just microwave to reheat them. Enjoy!
Notes
- STORAGE: Store leftover corn dog muffins in refrigerator for up to 5 days. Or freeze in airtight container for up to 3 months.
- Reheat leftover muffins in microwave for 20 seconds on high power.
- Substitute corn muffin mix for homemade corn muffins.
- See blog post for more recipe tips and tricks!
Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving: Calories: 200Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 48mgSodium: 305mgCarbohydrates: 21gFiber: 1gSugar: 4gProtein: 6g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.