Mini Corn Dog Muffins with Sriracha Sauce
By Coppermouse
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Ingredients
- 2 1/2 cups Betty Crocker corn muffin mix
- 1 1/2 cups water
- 1/4 cup olive oil
- 1 egg
- 1 (4 oz) can Old El Paso green chiles
- 12 mini hotdogs, cut in half
- 1/3 cup sriracha sauce, for dipping (you can use more or less if desired)
Details
Preparation time 10mins
Cooking time 25mins
Preparation
Step 1
Preheat oven to 400.
2. In a large bowl, combine the corn muffin mix, water, oil, egg, and green chiles. Whisk to fully combine
.
3. Lightly grease a mini muffin tin. Spoon a little of the batter into each tin, filling it to about 3/4 full. Place a hot dog half upright, down the center of each muffin.
4. Bake for 15 minutes, or until cooked through.
5. Serve immediately with sriracha sauce!
6. Note: For the kids, you can omit the chiles and serve with ketchup instead of sriracha!
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