These muffins are an easy-to-make twist on the corn dog. The recipe states the jalapeño is optional but I say that is what makes them so good! It's just a little hint of heat but adds great flavor. I used my favorite homemade corn bread recipe when I mixed up a batch. I think any type of hot dog you like would work. I used the kind I always buy not turkey ones. Be sure to check out the Taste of Home Tuesday Links below.
2/3 cup 2% milk
1 large egg, lightly beaten
5 turkey hot dogs, sliced
1/2 cup shredded sharp cheddar cheese
2 tablespoons finely chopped pickled jalapeno, optional
Preheat oven to 400°. Line nine muffin cups with foil liners or grease nine nonstick muffin cups.
In a small bowl, combine muffin mix, milk and egg; stir in hot dogs, cheese and, if desired, jalapeno. Fill prepared cups three-fourths full.
Bake 14-18 minutes or until a toothpick inserted in Preheat oven to 400°. Line nine muffin cups with foil liners or grease nine nonstick muffin cups.
Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, microwave each muffin on high for 30-60 seconds or until heated through. Yield: 9 muffins
Visit tasteofhome.com to view Cheddar Corn Dog Muffins and more on the website.
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