Taste of Home Half Homemade by Taste of Home

Author:Taste of Home
Language: eng
Format: epub
Publisher: Reader's Digest/Taste of Home

5 INGREDIENTS | FAST FIX | FREEZE IT

CHEDDAR CORN DOG MUFFINS

I wanted a change from ordinary hot dogs in a bun, so I made corn dog muffins. I added jalapenos to this kid-friendly recipe and that won my husband over, too.

—Becky Tarala, Palm Coast, FL

* * *

Takes: 25 min. • Makes: 9 muffins

1 pkg. (8 1/2 oz.) cornbread/muffin mix

2/3 cup 2% milk

1 large egg, room temperature, lightly beaten

5 turkey hot dogs, sliced

1/2 cup shredded sharp cheddar cheese

2 Tbsp. finely chopped pickled jalapeno, optional

1. Preheat oven to 400°. Line nine muffin cups with foil liners.

2. In a small bowl, combine the muffin mix, milk and egg; stir in the hot dogs, cheese and, if desired, jalapeno. Fill prepared muffin cups three-fourths full.

3. Bake until a toothpick inserted in center comes out clean, 14-18 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

Freeze option: Freeze cooled muffins in freezer containers. To use, microwave each muffin on high for 30-60 seconds or until heated through.

1 muffin: 216 cal., 10g fat (4g sat. fat), 46mg chol., 619mg sod., 23g carb. (7g sugars, 2g fiber), 8g pro.

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