Cheesy Corndog Muffins with a Kick
Ingredients:
- 2 boxes Jiffy Corn Muffin Mix (prepared as directed on the package)
- 10 hotdogs, cut into bite-sized pieces
- 1/2 cup shredded cheddar cheese
- 1/4 cup finely chopped green onions
- 1/4 cup melted butter
- Cooking spray (for greasing muffin pans)
- Ketchup and mustard (for serving)
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Prepare the Jiffy Mix:
- Follow the instructions on the Jiffy Corn Muffin Mix boxes to prepare the batter. Set aside.
- Prepare the Hotdogs:
- Cut the hotdogs into bite-sized pieces. You can also slice them down the middle and then cut into smaller pieces for a fun twist.
- Cheesy Mix-In:
- In a large mixing bowl, combine the prepared Jiffy Mix, cut-up hotdogs, shredded cheddar cheese, and chopped green onions. Stir until well combined.
- Melt Butter:
- Melt the butter and use a brush to generously coat the muffin pan cups. This adds flavor and helps prevent sticking.
- Assembly:
- Spoon the corn muffin mixture into each muffin cup, filling them about two-thirds full.
- Bake:
- Place the muffin pan in the preheated oven and bake for 15-20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the corndog muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Serve with Ketchup and Mustard:
- Serve the corndog muffins with a side of ketchup and mustard for dipping.
- Enjoy:
- Dig in and enjoy this delightful twist on classic corndogs! The cheesy, savory flavor combined with the slight sweetness of the cornbread makes for a delicious and kid-friendly dinner.
