Ingredients
Scale
- 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.
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