Wednesday, February 24, 2010
Corn Dog Muffins
I ran across this super-awesome idea recently over at Family, Stamping and Food. I just had to try it out and share it with you. My boys love corn dogs, and they are gonna dive into these like there is no tomorrow.
I decided to make full-sized muffins and double the recipe so that I would have some left to flash-freeze for a quick lunch or snack. I used...
2 Boxes Jiffy Cornbread Mix
2/3 c. Milk
6 Ball Park Bun-Length Turkey Franks (halved lengthwise and then sliced)
Mix it all up and let it sit for a few minutes (this allows the cornbread to rise a little, making it crown better while baking). Grease a muffin pan with EVOO, fill, and bake at 400* for 18-20 minutes. My stoneware pan makes pretty big muffins, I got 14 out of the recipe. Regular muffin tins will probably give you 16-18.
All you need is ketchup and mustard for dipping...YUM!