Corn Dog Muffins

Ingredients

• 2 (8.5 ounce) packages corn bread mix
• 1 Tablespoon brown sugar
• 2 large eggs
• 1 1/2 cups milk
• 9 whole veggie dogs, diced
• 1 cup grated cheddar cheese
• ketchup, mustard, sour cream, honey mustard (for dipping)

Directions

1. Preheat oven to 400°F. Lightly grease mini muffin tins.
2. In a large bowl, stir together cornbread mix and brown sugar. In a small bowl whisk together eggs and milk, and then stir into dry mixture until moistened. Mix in hot dogs and cheese.
3. Spoon a good Tablespoonful into muffin tins, making sure you get some hot dog in each spoonful.
4. Bake 10 to 12 minutes, or until golden brown. Let cool for about 10-15 minutes in the pan before removing. For easy removal, cut around outsides of the muffins, then tip upside down onto a large cutting board & urge the muffins out using a knife to tap the bottoms of the muffin tins. They should slide right out.
5. Serve warm with desired dipping sauces.