- 8-ounce box Jiffy corn muffin mix
- 1 egg
- 1/3 cup milk
- 3 hot dogs
- Oil for frying
Preheat the oven to 400° F. Grease a mini muffin tin. Prepare the corn muffin mix according to package instructions. Scoop a tablespoon of batter into each well of the muffin tin. Cut each of the hot dogs into six equal pieces. Press one piece into the center of each muffin; make sure the top is covered with the batter. Bake for 10 to 12 minutes or until light golden. Remove from oven and serve hot. Or, if desired, deep fry the muffins once they have cooled for at least 10 minutes. To fry, add 2 inches of oil to a medium saucepan. Heat oil to 350° F to 375° F. Use a slotted spoon to transfer muffins to the oil. Fry for about 15 seconds, or until golden. Remove from oil to a paper towel-lined plate. Serve hot with mustard and ketchup.