Corn Dog Muffins

Vegetarian version of a classic fairground food, scaled down to muffin size. But it's still just as much fun to eat as food on a stick! Wonderful beside a cup of bean chili, or in a lunchbox. Keeps well in freezer.

• Ready In: 30 mins
• Serves: 12

Ingredients

• 1 (8 1/2ounce) box  Jiffy corn muffin mix
• 1  egg
• 1⁄3 cup milk
• 1⁄2 cup corn kernel (frozen or fresh)
• 4  soy  hot dogs, sliced thinly
• 1⁄2 cup sharp cheddar cheese, grated

Directions

1. Preheat oven to 400°.
2. Prepare Corn muffin mix with egg and milk. Stir until moistened.
3. Stir in corn kernels and sliced hot dogs.
4. Spoon mixture into greased muffin tins 2/3 full. Sprinkle cheese on top of muffins.
5. Bake 20 minutes, or until toothpick inserted in middle comes out clean.