Corn Dog Muffins

My daughters LOVE these, and they're quick to make and easy to pack in a lunch box. Easy to make full fat or reduced fat, depending on what ingredients you like.

• Ready In: 28 mins
• Serves: 18

Ingredients

• 2 (8 1/2ounce) packages  cornbread mix
• 2  tablespoons brown sugar
• 2  eggs
• 1  cup milk
• 11  ounces corn, drained
• 5  hot dogs, chopped

Directions

1. Preheat oven to 400.
2. Combine cornbread mix and brown sugar.Combine eggs and milk and stir into dry ingredients until moistened.
3. Stir in corn and hot dogs. Batter will be thin.
4. Fill greased or paper-lined muffin cups 3/4 full.
5. Bake 14-18 mins or till golden brown.
6. Serve warm. Refrigerate leftovers.
7. NOTE: My girls love these exactly as written, but I think a little grated cheese and a pinch of dry mustard makes for a better flavor.