Corn Dog Muffins

Corn Dog Muffins 2 pkgs. (8 1/2 oz. each) corn bread/muffin mix 2 Tbsp. brown sugar 2 eggs 1 c. milk 11 oz. can whole kernel corn, drained 5 hot dogs, chopped In a bowl, combine corn bread mix and brown sugar. Combine eggs and milk; stir into dry ingredients until moistened. Stir in corn and hot dogs (batter will be thin). Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees for 14 to 18 minutes or until golden brown. Serve immediately or refrigerate. Makes 1 1/2 dozen

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