By Kevin Williams
Oh wow, I channeled my Amish friends with this recipe. Jiffy cake mix, believe it or not, is a staple in many Amish kitchens. Yes, many Amish are scratch cooks, but many Amish are also busy Moms with 7, 8, 9 children or more at home and if a corner can be cut in the kitchen then that’s OK.
This recipe is just what sounds like. You can use real hot dogs or if you want to make it a little healthier you can use veggie dogs like we did. About 2 /3 of a dog went into each muffin. So, here’s the problem (especially if you are using hot dogs over veggie dogs), I could easily at 3 or 4 of these muffins. The dogs are cut into pieces and buried in the muffin so if I ate 3 or 4 muffins in a single sitting (which I did), voila, suddenly I would have consumed almost 4 hot dogs. Ugh. So, if you are like me and have no self-control, you might want to consider the veggie version. But, yes, these taste just like corn dogs. Cept I almost like these better than waving around my meal on stick. The muffins seem a more refined version.
Hint: if you do make these, line your muffin tray with the paper muffin cups. Otherwise you’ll spend a week scraping off the muffins because even if you grease the tins these tend to stick. So, if you want to try these, here is the recipe:
2 packages Jiffy corn muffin mix
2 /3 cup milk
4 hot dogs (this depends on the size of the dog and my wife knew I’d like my muffin loaded up with dog, so this may vary)
Preheat oven to 400°F. Grease muffin pan or use paper baking cups.Prepare muffin mix as directed on package. Cut each hot dog into three equal pieces. Fill muffin cups 1/2 full. Place one section of hot dog, standing upright, in the center of each muffin cup. Gently pour equal amounts of remaining batter into each muffin cup. Bake 13 – 15 minutes or until golden brown.