Corn Dog Muffins

"Vegetarian version of a classic fairground food, scaled down to muffin size. But it's still just as much fun to eat as food on a stick! Wonderful beside a cup of bean chili, or in a lunchbox. Keeps well in freezer."
 
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photo by TasteTester photo by TasteTester
photo by TasteTester
photo by TasteTester photo by TasteTester
photo by seesko photo by seesko
Ready In:
30mins
Ingredients:
6
Serves:
12
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ingredients

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directions

  • Preheat oven to 400°.
  • Prepare Corn muffin mix with egg and milk. Stir until moistened.
  • Stir in corn kernels and sliced hot dogs.
  • Spoon mixture into greased muffin tins 2/3 full. Sprinkle cheese on top of muffins.
  • Bake 20 minutes, or until toothpick inserted in middle comes out clean.

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Reviews

  1. Looks great - if only I knew what cornbread mix was. We don't have that here in Europe.
     
  2. Very good! I made this with five beef hot dogs, no corn, and mixed the cheese into the batter!
     
  3. What a treat to have "corn dogs" whenever we want. This recipe is really good and they do taste just like corn dogs; in fact, even better because of the cheese topping. I had planned on freezing a few of these to save as a treat for another day, but the whole batch only lasted about 10 minutes in our house. I used Hebrew National dogs too (my favorite) and they turned out nice and moist. Next time I'll make a triple batch so I know some will make it to the freezer.
     
  4. I love corn dogs, but lets face it it is not diet friendly. When I came across this I was excited because I thought I found a healhty alternative that the whole family could enjoy. Boy was I right. My kids loved it! Dh and I loved it and I felt good about serving it to my family. I actually used Hebrew National 97% fat free dogs instead of vegetarian. I used the whole package (5 dogs) instead of four. My son loved helping to make this. Thanks for a great recipe.
     
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