Cole Saladino/Thrillist

Corn Dog Mini-Muffins Recipe

Total Time:  25 minutes
Yield:  24

Ingredients:

  • 1 (8 ½ ounce) box Jiffy corn muffin mix
  • ⅓ cup buttermilk
  • 1 large egg
  • 3 beef franks, cut into ½-inch pieces
  • Ketchup and mustard for serving
  • Mini-muffin pan

Directions:

  • Preheat oven to 375℉. Lightly coat a 24-cup mini-muffin tin with nonstick spray; set aside.
  • In a large bowl, combine muffin mix, buttermilk, and egg. Stir with a rubber spatula until just combined (don’t over mix; lumps are OK).
  • Scoop 1 tablespoon batter into each cup and place 1 hot dog piece into the center. Bake for 13-15 minutes, or until golden brown.
  • Remove from oven and cool for 5 minutes on a wire rack before serving. 

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