These mini corn dogs were so simple and so stinking cute! My son who is a high school junior really isn’t into the “stinking cute” food but everyone else was pretty darn excited to see them. The recipe makes two dozen so I assumed I would have enough for lunch the following day, but my scavengers found the leftovers. I won’t tell you the lengths I go to in an attempt to hide lunchbox treats from my kiddos. I have a new hiding spot this year and so far, no one has found it. They keep looking however and it is only a matter of time when I open my container to find it half eaten 🙂
The only struggle I had with these cutie patooties was that they stuck a bit to my mini muffin pan. I will be more generous with the spray next time, or might even use some mini muffin liners. If you have nonstick mini muffin pans, count yourself blessed 🙂Print
- 1 box Jiffy corn muffin mix
- 1 egg
- 1/3 C milk
- 6 hot dogs, each evenly cut into quarters
1. Preheat oven to 400 degrees and spray the mini muffin pans well. Mix the muffin mix, egg and milk in a medium bowl. Mixture will remain slightly lumpy. Set aside to rest for a couple minutes.
2. Fill each muffin cup 1/2 full with corn muffin batter then place a 1/4 piece of hot dog in the center. Bake for 8-10 minutes until the muffin is cooked and lightly brown around the edges. Remove from the pan and allow to cool.