Mini Corn Dog Muffins

By melanieroe

prep: 15 min
total: 27 min
servings total: 24 servings

nutritional info per serving
per serving

Calories 90 Total fat 4.5 g Saturated fat 2 g Cholesterol 15 mg Sodium 190 mg Carbohydrate 9 g Dietary fiber 0 g Sugars 4 g Protein 2 g Vitamin A 0 %DV Vitamin C 2 %DV Calcium 4 %DV Iron 2 %DV

shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 0/5 (0 Votes)

1 Picture

Ingredients

1 pkg. (8-1/2 oz.) corn muffin mix
2 oz. VELVEETA®, cut into 24 small cubes
4 OSCAR MAYER Beef Franks, each cut into 6 pieces
1/2 cup GREY POUPON Savory Honey Mustard

Details

Adapted from kraftrecipes.com

Preparation

Step 1

make it
HEAT oven to 375ºF.

PREPARE muffin batter as directed on package; spoon into 24 mini muffin pan cups sprayed with cooking spray.

PRESS 1 each VELVEETA cube and 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.

kraft kitchens tipsSUBSTITUTEPrepare using OSCAR MAYER Turkey Franks.HOW TO STORE HOT DOGS SAFELYAlways check the "Use-By" date on the package. Once opened, rewrap hot dogs well and use within 5 days.