Corn Dog Muffins by Krista

• 1 pkg of hot dogs

Cornbread Recipe:

• 2/3 C. sugar


• 1/4 C. butter, softened


• 4 eggs


• 1/2 C. honey


• 1 1/3 C. milk


• 2 1/3 C. flour


• 1 1/2 Tbsp. baking powder


• 1/2 C. corn meal


• 1 tsp. salt

Cream butter and sugar, stir in eggs, honey and milk. Mix well.

Mix together flour, baking powder, corn meal and salt and mix into liquid ingredients. Do not overmix, batter will be lumpy.

Cut hot dogs into thirds. Pour batter into well greased muffine tins, about 2/3 full. Place 1/3 hotdog into each muffin. Bake at 400 degrees for about 20 minutes or until golden brown. Freeze.

TO REHEAT: Thaw and reheat in either the oven or microwave.

NOTES: I do not recommend using paper muffin liners, just spray the pans really well. Can be made into mini muffins too - I just cut up the hot dogs into tiny bite size pieces.