Try out our Jalapeño Mini Corn Dog Muffins recipe, and you may find a new signature appetizer. These mini corn dog muffins are equally sweet and spicy.
What You Need
Original recipe yields 24 servings
1 pkg. (8-1/2 oz.) corn muffin mix
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cut into 24 small cubes
4 OSCAR MAYER Jalapeño Dog s, each cut into 6 pieces
1 Tbsp. honey
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Let's Make It
Heat oven to 375ºF.
Prepare muffin batter as directed on package; spoon into 24 mini muffin pan cups sprayed with cooking spray.
Press 1 each cream cheese cube and hot dog piece into batter in center of each muffin cup.
Bake 10 to 12 min. or until golden brown. Cool 5 min. before removing poppers from pans. Serve topped with honey.
For easier removal of poppers from muffin pan, line muffin cups with paper liners before filling with batter.
Omit honey. Top each warm muffin with small dollop of jalapeño pepper jelly just before serving.
How to Easily Remove Poppers from Pan
Run tip of sharp knife around edge of each muffin cup to release warm poppers from pan.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.