Mini Corn Dog Muffins

Submitted By: Dr. Jean Lewis

Ingredients

• 1 (2 ounce) cream cheese (the block kind, not a spread)
• 1 box Jiffy cornbread mix
• 1/3 cup milk
• 1 egg
• 4 hot dogs, cut into 6 pieces each
• 1 jalapeño, diced (no seeds)
• Nonstick cooking spray

Instructions

Preheat oven to 375º.

Put the cream cheese in the freezer for 5 minutes to chill. Cut into 24 cubes.
In a mixing bowl, combine cornbread mix, milk, and egg. Fold in the hot dog pieces, jalapeño, and chilled cubed cream cheese, and mix.
Spray a mini-muffin tin (that can hold 24 mini-muffins) with nonstick cooking spray. Divide the cornbread mixture equally into the muffin cups. Bake for 15-20 minutes.