Mini Corn Dog Muffins Recipes

Steps:

• Heat oven to 375ºF.
• Prepare muffin batter as directed on package; spoon into 24 mini muffin pan cups sprayed with cooking spray.
• Press 1 each VELVEETA cube and hot dog slice into batter in center of each muffin cup.
• Bake 10 to 12 min. or until golden brown. Cool 5 min. before removing from pans. Serve warm with mustard.

Steps:

• Heat 2 inches of oil in a large heavy pot to 375 degrees F on a deep-frying thermometer. Line a plate with paper towels.
• Insert wooden ice pop sticks or skewers securely into the hot dogs.
• Meanwhile, whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda in a medium bowl.
• Whisk the eggs and buttermilk together in a large bowl. Add the flour mixture to the wet ingredients and whisk to combine. Pour the batter into a tall drinking glass.
• When the oil is hot, dip a hot dog into the batter to coat thoroughly, then add it to the oil. Repeat with as many as will fit comfortably in the pot. Fry, turning occasionally, until puffed and golden brown all over, 4 to 5 minutes. Transfer to the lined plate to drain. Repeat with the remaining hot dogs, returning the oil to 375 degrees F between batches.
• Serve immediately with ketchup and mustard.

Steps:

• Special equipment: three 12-cup mini muffin tins
• Preheat the oven to 425 degrees F; place three 12-cup mini muffin tins in the oven to heat up.
• Meanwhile, you will need two bowls for the cornbread batter. In one bowl, whisk together the cornmeal, flour, sugar, salt and baking soda. In the other bowl, whisk together the eggs, buttermilk and melted butter. Pour the wet ingredients into the dry, and stir to combine.
• Remove the muffin tins from the oven. With a 1-tablespoon scoop, carefully fill each cup half full with batter. Place a piece of hot dog in the center of each muffin cup, and dollop with 1/4 teaspoon relish.
• Bake until golden brown and set, 7 to 10 minutes.

Steps:

• In a medium sized mixing bowl, whisk together dry ingredients.
• Then add the egg and milk. Stir until batter is smooth with no lumps and chill in refrigerator for 25 minutes.
• Cut the hot dogs into ⅓ pieces and coat in flour to help batter to stick to the dogs.
• Preheat oil to 350ºF (180ºC).
• Dunk flour battered hot dogs into corn dog batter by using a fork. Make sure to fully coat the dogs before frying in the oil.
• Fry at 350ºF (180ºC) for 3-4 minutes or until golden brown. For even cooking use a slotted steel spoon or a pair of tongs to rotate the floating corn dogs.
• Dry off excess oil with paper towels.
• Serve with side of veggies or fruit.
• Enjoy!

Steps:

• Heat oven to 400. (I now have a convection oven and I cook these at 375 in the convection oven).
• Mix the cornbread mix, eggs, milk and cheese until blended.
• Cut each hot dog into about 15 pieces (or as big or as little as you like).
• Spary muffin tins with cooking spray.
• Fill tins about 2/3 full and cook for 14-18 minutes.
• Eat immediately or cool and put in fridge or freezer for later.
• If freezing let thaw and I like to heat them up in the microwave for about 30 seconds before eating.

Steps:

• Preheat oven to 375 degrees.
• Combine butter and sugar in a bowl, and whisk to combine.
• Add eggs and whisk to incorporate.
• Add buttermilk and whisk to incorporate.
• In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine.
• Whisk dry ingredients into wet ingredients in two batches.
• Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup.
• Place one hot dog bite into the middle of each cup.
• Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown.
• Cool in mini muffin tin for 5 minutes before serving.
• Serve with ketchup and mustard.
• Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.

Steps:

• Heat oven to 375ºF.
• Prepare muffin batter as directed on package; stir in peppers, spoon into 24 mini muffin pan cups sprayed with cooking spray.
• Press 1 each cream cheese cube and hot dog piece into batter in center of each muffin cup.
• Bake 10 to 12 min. or until golden brown. Cool 5 min. before removing muffins from pans. Serve topped with honey.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat two 12 cup muffin tins with nonstick cooking spray or line with paper liners.
• In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, chili powder, cumin and garlic powder. Make a well in the center and pour in the milk, egg and oil. Stir until well blended, then gently stir in the cheese. Drop a smal spoonful of the batter into the bottom of each muffin cup. Place a piece of hot dog on top of this batter. Fill cups with enough additional batter to cover the hot dog pieces.
• Bake for 10 to 12 minutes in the preheated oven, or until muffins are lightly browned and spring back when lightly pressed. Cool slightly before removing from the muffin pans. Serve warm with the Fiesta Dipping Sauce.
• To make the Fiesta Dipping Sauce, whisk together the sour cream, mayonnaise and taco seasoning mix until smooth. Serve immediately.