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Breads, Rolls, and Muffins -
Mini Corn Dog Muffins
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| INGREDIENTS |
- 1 (2 ounce) cream cheese (the block kind, not a spread)
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1 box Jiffy cornbread mix
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1/3 cup milk
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1 egg
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4 hot dogs, cut into 6 pieces each
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1 jalapeño, diced (no seeds)
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Nonstick cooking spray
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| 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. |
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