Corn Dog Muffins

I found the original version of this recipe in a Taste of Home magazine. I slightly modified it.

Ingredients:

2 packages (8 1/2 ounces each) corn bread/muffin mix
2 tbsp brown sugar
2 eggs
1 cup milk
1/4 cup sour cream (optional)
1 can (11 oz) whole kernel corn, drained
5 hot dogs cut up

(I add the sour cream to reduce the crumbles normal corn muffins produce)

Directions:

• In a large bowl, combine corn bread mix and brown sugar.
• Combine eggs, sour cream and milk; stir into dry ingredients until moistened. Stir in corn and hot dogs.
• Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees for 14-18 minutes or until golden brown. Serve immediately or refrigerate. Makes 2 dozen

I freeze some and keep them on hands for the kid's lunches. They love them!

Parties I linked to: