Cheesy Corn Dog Muffins

Princess P loves hot dogs.  She'll eat them for days in a row.  I decided to try corn dogs out with her & you would have thought I gave her a pile of broccoli & brussel sprouts.  She wouldn't touch the thing!  Until I pulled off some of the corn bread & she realized there was a hot dog underneath.  Then she wanted me to 'clean her hot dog'.

I decided, since my child is known to eat most things as long as they look like a cupcake, to try making a corn dog muffin.  I threw in some cheese for extra flavor-y goodness & I was actually pretty proud of myself.  I was convinced I had found a new lunch she was just going to love!

And.... nope.  Once she realized there were hot dogs inside the muffin, she tore it apart picking out the pieces, leaving the bread crumbs.  

CHEESY CORN DOG MUFFINS

YIELD: 9 muffins

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INGREDIENTS:

• 1 package (6.5 ounces) Betty Crocker Cornbread & Muffin Mix
• 1/3 cup milk
• 2 tablespoons butter, melted
• 1 egg
• 1/2 cup finely shredded cheddar cheese
• 2 hot dogs, cut lengthwise & sliced thin

INSTRUCTIONS:

Heat your oven to 400 degrees. Place paper baking cups in 9 regular sized muffin cups.

Mix together the milk, melted butter & egg. Stir in the muffin mix & cheese until just moistened. Fold in the hot dog pieces. Spoon the batter into the muffin cups.

Bake for 16 to 18 minutes or until the muffins are golden brown. Remove immediately from the pan to cool. Store any leftovers in the fridge.

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