Ain’t Nothing But a Corn Dog Muffin

Written by on in Appetizer, Side Dish, Snack, Uncategorized

Happy Labor Day! What better way to celebrate that last hoorah of summer than with a classic boardwalk treat – the Corn Dog. But who wants to skewer them, put them in batter, and then deep fry them? Enjoy the same taste in an easy-to-make, ready in 20 minute muffin. I even made them healthier by using fat-free hot dogs. (Feel free to use whatever type of dog you want.)

Ain't Nothing But a Corn Dog Muffin
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Ain’t Nothing But a Corn Dog Muffin

Recipe by The Cooking LawyerCourse: SnackCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

Ingredients

  • 1 package of fat-free hot dogs (I like Hebrew National)

  • 2 boxes of Jiffy corn muffin mix (or any brand)

  • 2 eggs

  • 2/3 cup of fat-free milk

  • Non-stick cooking spray

Directions

  • Preheat oven to 400 degrees.
  • Spray cupcake liners with non-stick cooking spray. (Mini muffins or large muffins work – for kids, I love to use the mini muffins).
  • Slice hot dogs in half length-wise. Then slice into small bite-size pieces.
  • Whisk together corn muffin mix, milk, and eggs. Once just combined, add sliced hot dogs.
  • Fill cupcake liner with batter.
  • For mini muffins bake for 15 minutes. For regular-size muffins, bake for 20-25 minutes. Muffins will be fully cooked when inserted toothpick comes out clean.

Notes

  • I’ve used the Jiffy Corn Muffin Mix to make these into air-fried corn dogs as well. Simply fill the batter in a tall glass. Place your hot dog on a kebab stick (soaking in water first to avoid a fire). Then dunk into the batter. Air fry for 350 degrees for 10 minutes or until golden brown.

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