Here's an easy app to make for your next party. I made them for Jim and Bridgette's party and they were a big hit! They kind of make you say "Now, why didn't I think of that?" I showed them to Kelli and her response was "Genius!!"
Actually, their brilliance is in their simplicity. You just mix up some corn muffins and add a hot dog to the center, then bake, sort of like a different riff on pigs in a blanket. Fun, huh? Perfect for a summer party!!! You should make them. Like, today. Great then.
1 pkg.
(8-1/2 oz.) corn muffin mix
5 hot dogs, each cut into 5 pieces
mustard, for dipping
Heat oven to 375ºF.
Prepare muffin batter as directed on package.
Spoon into 24 mini muffin pan cups sprayed with baking spray.
Place 1 hot dog slice into batter in center of each muffin cup.
Bake 10 to 12 min. or until golden brown.
Cool 5 min. before removing from pans. Serve warm with mustard, etc.
Tips:
I doubled the entire recipe. A, they won't last long, so it's better to make extra. And B, doubling the recipe uses up the entire package of 10 hot dogs. I like it better when things come out even. Well, almost even. (You'll have 2 extra pieces of hot dog if you cut each one into 5 pieces. Extra bonus for the cook!)
Be sure to spray the muffin pans REALLY well with flour baking spray so they'll easily come out of the pan. You can also grease and flour the pans, but spraying is just so much easier.
This recipe originally had a little cube of Velveeta cheese added to the center of the muffin along with the hot dog. Sounds fabulous to me! You may need to make your hot dogs slightly smaller, though, to fit everything in the center of the muffin.
To vary the dipping sauce, add pickle relish to ketchup or mustard. I just did plain mustard and ketchup in little bowls placed in the center of the dish. You could even do BBQ sauce. Yum.
Try adding some finely diced jalapenos to the corn muffin batter, just for a little spicy poke!
Yes, of course you can make your corn muffin batter from scratch, but the mix was so easy and I was short on ingredients and time. This was clearly the answer!
Spoon into 24 mini muffin pan cups sprayed with baking spray.
Place 1 hot dog slice into batter in center of each muffin cup.
Bake 10 to 12 min. or until golden brown.
Cool 5 min. before removing from pans. Serve warm with mustard, etc.
Tips:
I doubled the entire recipe. A, they won't last long, so it's better to make extra. And B, doubling the recipe uses up the entire package of 10 hot dogs. I like it better when things come out even. Well, almost even. (You'll have 2 extra pieces of hot dog if you cut each one into 5 pieces. Extra bonus for the cook!)
Be sure to spray the muffin pans REALLY well with flour baking spray so they'll easily come out of the pan. You can also grease and flour the pans, but spraying is just so much easier.
This recipe originally had a little cube of Velveeta cheese added to the center of the muffin along with the hot dog. Sounds fabulous to me! You may need to make your hot dogs slightly smaller, though, to fit everything in the center of the muffin.
To vary the dipping sauce, add pickle relish to ketchup or mustard. I just did plain mustard and ketchup in little bowls placed in the center of the dish. You could even do BBQ sauce. Yum.
Try adding some finely diced jalapenos to the corn muffin batter, just for a little spicy poke!
Yes, of course you can make your corn muffin batter from scratch, but the mix was so easy and I was short on ingredients and time. This was clearly the answer!
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