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Mini Corn Dog Muffins with Sriracha Sauce

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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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