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Lunchbox Mini Corn Dogs

Mini Lunchbox Corn Dogs

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Ingredients

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  • 1 box Jiffy corn muffin mix
  • 1 egg
  • 1/3 C milk
  • 6 hot dogs, each evenly cut into quarters

Instructions

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.

  • Author: Carole

Nutrition

  • Serving Size: 4 corndogs
  • Calories: 368
  • Sugar: 9g
  • Sodium: 1012mg
  • Fat: 23g
  • Saturated Fat: 9g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 11g
  • Cholesterol: 101mg