Friday, July 25, 2008

Corn Dog Muffins

Corn Dog Muffins

2 pkgs. (8.5 oz each) Corn Bread/Muffing Mix
2 Tbsp Brown Sugar
2 eggs
1 cup Milk
1 can (11 oz) whole kernel corn, drained
5 hot dogs, chopped

* In a large bowl, combine corn bread mix and brown sugar. Combine eggs and milk; stir into dry ingredients until moistened. Stir in corn and hot dogs (batter will be thin).

*Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees for 14 to 18 minutes or until golden brown. Serve immediately or refrigerate.

Yield: 1-1/2 dozen (18 muffins).