Description
Mini corn dogs baked in a muffin tin with a lightly spiced corn muffin batter and bite-sized hot dog pieces. These easy, crowd-friendly snacks are perfect for parties, game days, or quick appetizers.
Ingredients
- 8.5 ounces Jiffy corn muffin mix (240-gram)
- 1 extra large egg
- 1/3 cup milk
- 2 tablespoons vegetable oil
- 1 teaspoon onion powder
- 1/8 teaspoon chipotle powder
- 5 bun-length hot dogs, cut into five 1-inch sections
- Non-stick cooking spray
Instructions
- Preheat the oven to 400°F and spray a 24-cup mini muffin tin with non-stick cooking spray.
- In a medium mixing bowl, add the corn muffin mix. Whisk in the egg, milk, vegetable oil, onion powder, and chipotle powder until the batter is smooth and well combined.
- Scoop about 2 teaspoons of the corn muffin batter into each cavity of the prepared mini muffin pan.
- Place one hot dog section into the center of each muffin cup.
- Bake for 10–12 minutes, or until the corn muffins are golden brown and cooked through.
- Let the mini corn dogs rest for a few minutes before removing from the pan and serving.
Notes
- Serve with ketchup, mustard, or honey mustard for dipping.
- If you prefer less heat, omit the chipotle powder.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or air fryer for best texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini corn dog
- Calories: 60 kcal
- Sugar: 2 g
- Sodium: 170 mg
- Fat: 3 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 1.8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.3 g
- Protein: 2 g
- Cholesterol: 12 mg
