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Mini Cheesy Corndog Muffins Recipe


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     Mini Cheesy Corndog Muffins

Category   Appetizers
Sub Category   None
Servings   24

1 cup yellow corn Meal
1 cup all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 eggs
1 1/4 cup milk
2 tablespoons vegetable oil
1 cup shredded Colby Jack Cheese (or cheddar)
1 package hotdogs, each hot dog cut into 3 pieces

Spray a mini muffin pan liberally with cooking spray. Preheat oven to 400 degrees. Place dry ingredients in a medium bowl and run a whisk through then to get any clumps out. In a small bowl, beat eggs, milk, and oil together. Gently mix wet into dry ingredients. Careful not to overmix. Fold in shredded cheese. Fill each muffin tin nearly to the top with batter. Stick at hot dog piece into the center of each muffin. The batter is pretty thick and will do a god job of holding the weiners upright. Bake for 12-15 minutes, until batter is set. Careful not to overcook or the cornbread will be disappointingly dry.

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