Make These Adorable Little Snacks And Kick Hunger To The Curb
Argo cornstarch, baking powder, baking soda, Ball Park beef franks, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, buttermilk, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, Corn dog, Corn Dog Muffins, Corn Muffins, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, French's mustard, Gold Medal flour, granulated sugar, Green Giant, Heinz ketchup, Hershey, Hiland buttermilk, Hodgkin’s Mill, hot dogs, Jell-O, Jif peanut butter, Jiffy corn muffin mix, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, muffins, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, snacks, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Here’s a cute little story from our friends at Thrillist about they’re love for corn dog muffins:
“At a recent Yankees game, I went — alone — to the concession stand, ordered a large Coke, a side of fries, and three corn dogs. I then hid in a hallway and shame-ate two of those corn dogs faster than Gregorius could round the hot corner. After, I returned to my seat and shared the remaining dog and fries with my date like a respectable lady.
All of this is to say: I freaking love corn dogs. And the more I can house in a socially acceptable fashion, the better. Which is why I made them in bite-size muffin cups — no one will be able to keep count of how many I eat.”
I hear ya… The only thing that bothered me was why she shared the last one – I would have eaten all three of them myself!
Ingredients
1 (8 ½ ounce) box Jiffy corn muffin mix
⅓ cup HiLand buttermilk
1 large Eggland’s Best egg
3 Ball Park beef franks, cut into ½-inch pieces
Heinz Ketchup and French’s mustard for serving
Instructions:
Preheat oven to 375 degrees. Lightly spray a 24-cup mini muffin tin with cooking spray; set aside.
Combine muffin mix, buttermilk, and egg in a bowl. Stir with a rubber spatula until just combined.
Scoop 1 tablespoon batter into each cup and place 1 hot dog piece into the center. Bake for 13-15 minutes, or until golden brown.
Remove from oven and cool for 5 minutes on a wire rack before serving.
USE RED NEXT PAGE LINK BELOW.
NEXT PAGE>>
Quick Tip: Throw a little mozzarella cheese into the muffin mix, pre-bake for the gooey cheesy version.
Thanks to Thrillist for this quick and easy, kid-pleasing little ditty.
2 Comments
Preheat oven to 37 degrees?????? Never heard of making anything at 37 degrees!!!
Obviously, it’s a typo, Connie. Settle down 🙂