Corn Dog Muffins

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  • 2 packages (8 1/2 ounces each) corn bread/muffin mix
  • 2 tablespoons brown sugar
  • 2 eggs
  • 1 cup milk
  • 1 can (11 ounces) whole kernel corn, drained
  • 5 hot dogs, chopped


  1. In a large bowl, combine corn bread mix and brown sugar.
  2. Combine eggs and milk; stir into dry ingredients until moistened.
  3. Stir in corn and hot dogs (batter will be thin).
  4. Fill greased or paper-lined muffin cups three-fourths full.
  5. Bake at 400° for 14-18 minutes or until a toothpick inserted in muffin comes out clean.
  6. Serve warm.
  7. Refrigerate leftovers.

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