Ingredients
Scale
- Jiffy Corn Muffin Mix
- 1 egg
- 1/3 cup milk
- 1 Tbsp. sugar
- 6 hot dogs cut into 4 pieces each
Instructions
- Preheat oven to 400°
- Spray mini muffin tin with nonstick spray
- Combine corn muffin mix, egg, milk, and sugar.
- Using an ice cream scoop fill each “bowl” halfway with corn muffin mixture.
- Place 1 piece of a hot dog in each one.
- Bake for 8-10 minutes until edges turn golden brown.
- Use a butter knife to loosen edges all the way around.
- Remove from pan.
- Place a wooden skewer or lollipop stick in center if desired.
- Don’t forget the ketchup or mustard for dipping!
