These mini cornbread muffins each hold one bite-size hot-dog piece in the center. The recipe makes 18 minis.
Ingredients
- 1 small package (6½ ounces; six-muffin size) cornbread mix, such as Betty Crocker
- 1 egg or 2 egg whites
- ⅓ cup milk, such as almond milk
- 2 tablespoons butter, melted
- 3 fat-free hot dogs, each cut into 6 equal pieces
- Nonstick cooking spray
Instructions
- Preheat the oven to 400°F. Coat 18 cavities in mini muffin tins with nonstick cooking spray.
- In a small bowl, stir together the cornbread mix, milk, melted butter, and egg or egg whites just until moistened. The batter will be lumpy.
- Divide the batter evenly among the 18 prepared cups, filling each about two-thirds full.
- Insert one hot-dog piece into the center of each cup.
- Bake for 8–10 minutes, until golden brown with no wet batter in the centers and the centers reach 165°F (74°C).
- Let the muffins cool for 5 minutes. Serve warm with desired condiments.
Yield
Makes 18 mini corn dog muffins.
Storage
Refrigerate cooled leftovers in a covered container and use within 4 days.
