-
-
My review
Mini Corn Dog Muffins
VELVEETA Cheese
"The Coney Island favorite goes upscale in these savory mini-muffin appetizers. Get out the hot dogs and corn muffin mix and let's get started."
Added to shopping list.
Go to shopping list.
Ingredients
27 m servings 86 calsOriginal recipe yields 24 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Ready In
- Heat oven to 375 degrees F.
- Prepare muffin batter as directed on package; spoon into 24 mini muffin pan cups sprayed with cooking spray.
- Press 1 each VELVEETA cube and hot dog slice into batter in center of each muffin cup
- Bake 10 to 12 min. or until golden brown. Cool 5 min. before removing from pans. Serve warm with mustard.
Footnotes
- Substitute:
- Prepare using OSCAR MAYER Turkey Franks.
- How to Store Hot Dogs Safely:
- Always check the "Use-By" date on the package. Once opened, rewrap hot dogs well and use within 5 days.
Nutrition Facts
Per Serving: 86 calories; 4.5 g fat; 9.1 g carbohydrates; 2.4 g protein; 9 mg cholesterol; 255 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 5Most helpful
Most positive
Least positive
Newest
9/14/2015
I made these for a football party. Quite tasty! I'm wondering if you could save a step and just buy the hot dogs with the cheese already in it?! Be sure to grease the pan well, otherwise you ...
5/19/2016
Didn't have the Velvetta cheese so I used what I had in the fridge. Turned out very tasty. Also, I used a homemade corn muffin batter, not the box.