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Looking for a kid-friendly snack that’s both fun and simple to prepare? These JIFFY Mini Corn Dog Muffins are your answer. Made with JIFFY Corn Muffin Mix and a handful of ingredients, they’re quick to assemble and perfect for little hands to enjoy.
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- Cuisine: American
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Servings: 24 mini muffins
Why You’ll Love This Recipe
- Easy to make with pantry staples and hot dogs.
- Perfect bite-sized portions for children.
- Quick bake time for those in a hurry.
- Fun to customize with different dipping sauces.
Ingredients
- 1 pkg (8.5 oz) JIFFY Corn Muffin Mix: Provides the cornbread base. No substitute needed.
- 1 Egg, slightly beaten: Adds moisture and structure. If you don’t have eggs, use 1/4 cup unsweetened applesauce as a substitute.
- 2 Tbsp Melted Butter: Contributes richness and flavor. Can be replaced with an equal amount of vegetable oil.
- 1/3 cup Milk: Ensures the batter is smooth and mixable. Use any type of dairy or non-dairy milk.
- 4 Hot Dogs, each cut into 6 pieces (bun length works best): The star of the snack. Use turkey or chicken dogs for a lighter option.
How to Make It
Step 1: Prepare the Batter
In a bowl, mix together the JIFFY Corn Muffin Mix, beaten egg, melted butter, and milk. Stir just until all ingredients are combined—overly mixing will cause the corn muffins to become too crumbly, risking disintegration around the hot dogs when baked.
Step 2: Fill the Muffin Tins
Grease two 12-cavity mini muffin tins well to ensure easy removal of the muffins. Spoon the prepared batter evenly across all cavities—this recipe yields 24 mini muffins. Keeping the batter level equal ensures consistent baking.
Step 3: Add the Hot Dogs
Place one piece of cut hot dog into the center of each filled muffin cavity. Press the hot dog piece down slightly so it’s nestled into the batter, which helps the muffin batter wrap around the hot dog while baking.
Step 4: Bake
Preheat your oven to 400°F. Bake the muffins for about 8-12 minutes, or until they’re golden brown. To test doneness, lightly touch the top of a muffin; it should spring back gently. Avoid overbaking as they can become dry.
Step 5: Serve
Allow the muffins to cool for a couple of minutes in the pan before transferring to a serving tray. Serve warm with your favorite condiments like ketchup or mustard for dipping.
Recipe FAQs
Can I make these muffins gluten-free?
Yes, you can substitute with a gluten-free cornbread mix. Be sure to adjust the ratio of wet ingredients to achieve a batter with a similar consistency to the original.
How do I store leftover muffins?
Store any leftover muffins in an airtight container in the refrigerator for up to 3 days. They can also be frozen, in which case wrap individually and place in a freezer-safe bag for up to 2 months.
What can I serve with these muffins?
These mini corn dog muffins pair well with fresh-cut veggies, a simple salad, or even some mac and cheese for a complete meal kids will love.
