Recipe: Mini Corn Dog Muffins
Corn Dogs? Yes, please!
This Saturday we were cleaning up in the basement – organizing and sifting though some old stuff. It was fun, especially all the memories that popped up. Since we were hard at work, I didn’t really feel like composing a time consuming lunch. We don’t often by chicken hot dogs, but we did have them in the fridge.
I mixed up some of the best corn bread ever – you need to find this at a store near you! Always keep one on hand!!
Ingredients
- Bob’s Red Mill corn bread mix
- ingredients to make corn bread
- 6 chicken hot dogs
- mini muffin pan
I made one recipe of the corn bread mix – using 2 1/2 cups of Bob’s Red Mill mix. Also, I used the natural chicken hot dogs – no preservatives!
Mix up the corn bread mix and dish out into the mini muffin tins. Fill them full!
Cut each hot dog into 4 pieces – giving you 24 pieces. Place them in the centre of the muffin. Make sure you push the dog down, so it will rest up right.
Bake at 400 degrees for about 15-18 minutes.
Done!
Eat up – serve with ketchup or mustard. Mustard is my favourite!!
Happy lunch making. This one was easy – just popped it in the oven and went back to work in the basement.
They are great as left overs, too.
See you soon!
Recipe
Mini Corn Dog Muffins
Ingredients
- 1 pack Bob's Red Mill corn bread mix
- ingredients to make corn bread
- 6 chicken hot dogs
Instructions
- I made one recipe of the corn bread mix - using 2 1/2 cups of Bob's Red Mill mix. Also, I used the natural chicken hot dogs - no preservatives!
- Mix up the corn bread mix and dish out into the mini muffin tins. Fill them full!
- Cut each hot dog into 4 pieces - giving you 24 pieces. Place them in the centre of the muffin. Make sure you push the dog down, so it will rest up right.
- Bake at 400 degrees for about 15-18 minutes. Done! Eat up and enjoy.
